Cooking On HighEpisode 6Shrimp a la DiablaMike DelaoIngredientsDiabla Sauce 4 cups water 5 tomatoes 2 onions 5 cloves of garlic 1 can chipotles in adobo 12 oz ketchup 2 oz agave nectar with cannabis oil 4 oz can of tomato sauce 2 tsp Himalayan sea salt 1 oz lime juice 1 oz canola oil Shrimp 1 lb large prawns (bodies and heads attached) 8 oz canola to cook the shrimp unsalted butter fresh limes for garnish crema for garnish cumin for garnish cilantro for garnish squash blossoms microgreens corn tortillas Sweet Corn Succotash 1 sweet Maui onions 8oz frozen sweet corn 1 red bell pepper 1 green bell peppers 1 shallot 2 cloves of garlic 2 oz medicated agave nectar cannabis oil with agave 1 oz lime juice 2 oz pork belly / applewood smoked bacon 2 serrano peppers 2 bunches cilantro 1 oz tequila sea salt black pepper to taste Garnishes 4 oz microgreens 2-3 squash blossoms cumin lime crema (crema, cumin, lime juice) Instructions Shrimp And Sauce In a stock pot, place: the tomatoes, water, 1 onion, 5 cloves of garlic; cook till soft and cooked through. Once cooked, remove from heat and let cool. Add remaining sauce ingredients, except the leftover onion, into a blender and blend till smooth. In a large sauté pan or rondo, sauté the remaining onion and cook until translucent. Add the prawns. Cook on each side 2-4 minutes. Pour your Diabla Sauce over the seafood and bring to a simmer. Cover and turn off the heat, add the butter and let melt into the pan. Serve over molded sweet corn succotash. Serving Directions To plate, warm up corn tortillas on a large white plate. In a small ring mold, place the succotash and pack tight. Place some of the shrimp on top and pack tight. Remove mold. Garnish with the blossoms, microgreens, and cumin lime crema. Serve with warm corn tortillas. Please enable JavaScriptplay-rounded-fill Video ClipsRecipesEpisode 7Chicken and Waffle KabobBrady FarmerEpisode 8Trainwreck Mac n CheeseBrian VaccarellaEpisode 6Shrimp a la DiablaMike DelaoEpisode 123 Cheese Stuffed BurgerBrady FarmerEpisode 9Stuffed Grape LeavesBrady FarmerEpisode 2Green SouffléAndie LeonEpisode 3Garlic Potato NoodlesJonathan PortelaEpisode 5Voodoo Shrimp and GritsBrian VaccarellaEpisode 6Ganjamole SaladChef Deliciously DeeEpisode 8Earth PastaChef Deliciously DeeEpisode 10Cannimal Style BurgerChef Deliciously DeeStoned StoriesStoned Stories: André 3000with Brad SilnutzerStoned Stories: Ikea Sex Dreamwith Vince RoyalStoned Stories: Uber Ridewith Brad SilnutzerStoned Stories: Grocery Shoppingwith Ramon Rivas IIMunchable FactsA History of WeedMunchable Facts with Ngaio BealumKnow Your ToleranceMunchable Facts with Ngaio BealumHow High, How LongMunchable Facts with Ngaio BealumWhen Edibles Kick InMunchable Facts with Ngaio BealumCannabinoidsMunchable Facts with Ngaio BealumDecarbing Your WeedMunchable Facts with Ngaio BealumSativa vs. IndicaMunchable Facts with Ngaio BealumTHC or CBD?Munchable Facts with Ngaio BealumWhy Do Edibles Need So Much Oil & Butter?Munchable Facts with Ngaio BealumMaking Weed OilMunchable Facts with Ngaio BealumSlow & LowMunchable Facts with Ngaio BealumAfter EffectsMunchable Facts with Ngaio Bealum