In honor of National Tequila Day, our friend Chef Israel Reyes of Diamante Cabo San Lucas resort is sharing his recipes for Tequila Shrimp and Cauliflower Purée. Made with jumbo Pacific shrimp, olive oil, garlic, parsley, lime, tequila (of course), baby corn and zucchini, it’s a delight to the palate.
Chef Izzy, as he’s known at the resort, tends to his own organic garden, incorporating the delights of his harvest into the dishes he prepares. He also uses sustainable seafood from the Baja waters.
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