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Margarita Shrimp
Ingredients
2 lbs Shrimp, fresh and peeled
Marinade
1/4 C Tequila
1 Tbsp Chopped fresh cilantro
3 Limes (juiced)
1 Tbsp Seasoned salt
Procedure
1. Blend liquid ingredients with dry spices
2. Add shrimp and marinade to Reveo
barrel
3. Attach hose and MariVac
4. Tumble 5 minutes
5. Sauté until finished and serve fajita style
with warm tortillas, sour cream,
guacamole, chopped tomatoes, sweet
peppers and onions
Pepper Soy Salmon
Ingredients
3 lbs Salmon steaks
2 lbs Cooked fresh spinach, cleaned
and de-stemmed
Marinade
1/4 C Soy sauce
2 Tbsp Sesame oil
1/4 C Rice vinegar
Procedure
1. Blend liquid ingredients with dry spices,
reserve 1/4 C for dressing
2. Add salmon and remaining marinade to
Reveo barrel (set spinach aside)
3. Attach hose and MariVac
4.
T
umble 10 minutes
5. Grill, bake, broil or sauté to desired taste
6. Toss spinach with 1/4 C marinade
7. Serve salmon on top of spinach salad for a
cr
isp and f
lav
orful treat!
Cilantro Ginger Shrimp
Ingredients
3 lbs Shrimp, fresh and peeled
Marinade
1/2 C Orange juice
2 Tbsp Chopped cilantro
1/4 C Diced onions
1 Tbsp Chopped ginger
1/4 C Extra virgin olive oil
1/4 C Reveo Screamin’ Samurai™
Teriyaki Dry Marinade Base
Procedure
1. Blend liquid ingredients with dry spices
2. Add shrimp and marinade to Reveo barrel
3. Attach hose and MariVac
4. Tumble 5 minutes
5. Grill, bake, broil or sauté
Seafood