Shrimps with cocoa nibs sauce

Ingredients:
• Shrimps – 1 kg
• Tequila – 2 tablespoons
• Brown sugar – 2 teaspoons
• Chopped garlic cloves – 2 pc
• Tomato sauce – 3 tablespoons
• The juice from half a lemon
• Cocoa nibs – 4 tablespoons
• Almonds – 2 teaspoons
• Cocoa balsamic vinegar – 1 tablespoon
• Olive oil – 4 tablespoons
• A pinch of salt

Method of preparation:
• In a large bowl, made of glass or ceramics, mix the sugar with tequila, adding the shrimps; after that cover the bowl and keep it cool for 30 minutes
• Meanwhile, in the preheated oven at 400 degrees, bake the almonds for 8 minutes
• After the almonds are baked, while still hot, wrap them in an towel and rub them until completely peeled; then, leave them aside to cool
• Inside a chopper, add the garlic, the tomato sauce, the lemon juice, the cocoa nibs, the almonds and the cocoa balsamic vinegar. Turn the chopper on, on low speed and add gradually the three spoons of olive oil
• Add the resulted sauce in a bowl, season with salt and leave it aside until it reaches the room temperature
• Take the shrimps out of the fridge, season with salt and in a large pan, fry them in one tablespoon of olive oil, on both sides, for 5-6 minutes

Tips: To enjoy to the maximum this recipe, it is ideal that in the moment of serving, the shrimps are hot and the sauce is at room temperature.

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