This is a favorite meal for Sam Hamilton and Jennifer Chaiken when they're at their house in Marfa, Texas. Their friend Brian Espinoza brings the shrimp in his carry-on -- and cooks this dish.
This lively salad is served with the shrimp and grits.
Espinoza’s salsa de arbol is used on the grilled shrimp (both the small, red chiles de arbol and the larger, darker pasilla chiles are locally grown).
Hamilton created this tequila cocktail which is served in glasses rimmed with sea salt and Aleppo-pepper flakes.
They make slushy frappes with vodka and blueberries or peaches (plucked from the trees right in the front yard).
Get the Peach-and-Mint Frappes Recipe