Sail yourself to the coast with this lobster and shrimp recipe, perfect for evenings by the beach or evenings when you dream about going to the beach. Enjoy it with a side of homemade salsa and warm tortilla chips.
1 2oz lobster meat
1 20z fajita shrimp
1 1oz Poblano strips
1 1oz red bell pepper strips
1 3oz White Wine Baja Tomatillo Enchilada Sauce
1 1/2 oz. Jack Cheese
1 1/2 oz. Pineapple Pico de Gallo
1 4oz black beans with Jack Cheese
Place Poblano strips and red bell peppers on flat top with liquid butter and vegetables with seasoning. Place fajita shrimp on flat top with liquid butter and cook half way. Then add lobster mix to shrimp and finish cooking. Add cooked poblanos and bell peppers to the shrimp and lobster. Mix together. Spread the mixture across the tortilla and roll burrito style. Place in fryer and cook until golden brown.
Spoon black beans next to chimi on plate. Top beans with Jack Cheese. Top chimi with warm tomatillo Baja sauce, Jack cheese and pineapple pico.