Tequila

Yield: 6 Servings

Ingredients:

Shrimp:
• 6 ounces shrimp
• Salt and pepper, to taste
  
  Yam Puree:
• 1 pound yams
• 2 ounces piloncillo
• 2 ounces butter
  
  Milk Salsa:
• 1 ounce Ancho chilies, de-veined
• 2 ounces piloncillo
• ½ liter milk
• 2 pieces star anise
  

Method:

For the Shrimp:
Grill the shrimp and season to taste.

For the Yam Puree:
Peel the yams and boil in water with piloncillo. Strain and blend with the butter.

For the Milk Salsa:
Boil the chilies, piloncillo, milk, and star anise until tender. Blend and strain. Assemble in glasses with puree at the bottom, shrimp on top, and a drizzle of milk salsa.

Tequila Cocktail Pairing:
Los Agaves by Junior Merino

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