Serves 4 For each serving, 4    10-12 count Texas Firecracker Shrimp (Recipe to follow) 4     Queso Fresco Twice Baked Potatoes (Recipe to follow) 4     blue and yellow corn tortilla cut and fried for garnish 4     Texas Cilantro sprigs
	Assembly:  On four warm dinner plates, place shrimp in center of halved potatoes, tails pointing up.  Using a spoon, spread sauce on plates and shrimp.  Garnish with tortilla strips and cilantro.
					Heat a large saute pan on high heat.  Add canola oil and then shrimp.   Season with salt and deglaze with tequilla.  Add lime juice, arbol chilies, cilantro and butter.  Cook on high heat until shrimp is done and sauce is emulsified.
	QUESO FRESCO TWICE BAKED POTATOES 8     Yukon Gold "A" potatoes 2      ounces canola oil 3      ounces queso fresco 4      ounces heavy cream     salt to taste
				Preheat oven to 350 degrees F.  Toss potatoes with canola oil and season with salt to taste.  Place on a sheet pan and roast in pre-heated oven for 30 minutes, or until fork tender.  Allow to cool and split in half with a knife.  Using a spoon, carve out insides of potatoes into a mixing bowl.  Add queso fresco, heavy cream and more salt to taste.  Using a piping bag with a star tip, pipe mixture back into potatoe halves.
	Firecracker Shrimp with Queso Fresco Twice Baked Potatoes and Crisp Tortilla is a taste explosion, as Chef David J. Bull combines traditional ingredients and flavors with elaborate presentation to deliver a first rate culinary experience.
		Chef David J. Bull     -     The Driskil Grill    -    Austin, Texas

FIRECRACKER SHRIMP

2      ounces canola oil
16      Jumbo Shrimp, peeled and deveined, tail on
2      ounces tequilla
2      ounces fresh lime juice
16      arbol chilies, toasted and ground
1      bunch Texas Cilantro sprigs
4      ounces butter, whole unslated
      salt to taste