Audra Lowe: Today is Cinco de Mayo and who doesn’t love celebrating with a little Mexican food. It’s Rhiannon in the kitchen. She’s there with our food dude, Kevin Roberts. You remember this guy, right? They’re preparing some tasty shrimp fehitas and his special dip of doom. Take a look.

Rhiannon Ally: Hello Kevin. It’s time to get this party started.

Kevin Roberts: Rhiannon, you seemed pretty fired up about our Cinco de Mayo Feast we’re about to make.

Rhiannon Ally: Here’s a little tip, Mexican food, my absolute favorite so let’s get going.

Kevin Roberts: Mexican food is very tasty. Okay, we’re going to do sweet chili shrimp fehitas. We started with some oil in the pan, it’s going too. Let’s go with garlic and a little salt going. Now, stir that up now. A red spatula, any red cooking utensil means it’s heat proof.

Rhiannon Ally: I don’t need to say but in heat.

Kevin Roberts: Yes. Let’s throw in your onions.

Rhiannon Ally: All of them.

Kevin Roberts: Yes. Your green and red peppers. It can be orange peppers if you like a little sweeter taste.

Rhiannon Ally: I love a little color.

Kevin Roberts: Hell yeah. It’s all that fun. And of course, the shrimp.

Rhiannon Ally: It always goes in last.

Kevin Roberts: Shrimp go in last because obviously, they cook the quickest. But basically, you want to make the onions and the green peppers and red peppers nice and tender, the shrimp obviously nice and orange cooked through.

Rhiannon Ally: For about how long?

Kevin Roberts: I would say probably right about 5-7 minutes.

Rhiannon Ally: Okay. Not bad.

Kevin Roberts: Now, you’re going to build your fehita.

Rhiannon Ally: This is what it turns into. Look at that.

Kevin Roberts: Also too, I’m adding some of this sweet chili sauce. Look at this. You see, it’s nice and sweet and you still get a little heat from it.

Rhiannon Ally: Okay. Let’s try it.

Kevin Roberts: Alright. Let me try and give you a little.

Rhiannon Ally: That’s cool.

Kevin Roberts: Try that, brand new on the market. And you know, we’re hot sauce freaks so anything new, I’m trying.

Rhiannon Ally: Put some on that.

Kevin Roberts: So put that up.

Rhiannon Ally: That looks delicious. Okay, we’re going to put this on our plate over here and turn this over there.

Wait! What is this?

Kevin Roberts: That’s my six layer dip of doom. It’s basically just layering. So you start with some beans and you go with cheese and sour cream, some guacamole, some salsa, some onions, green onions, olives—all you do is building a layer.

Rhiannon Ally: Anyone can do that.

Kevin Roberts: Yes. Super easy.

Rhiannon Ally: That is so good.

Kevin Roberts: I like a little blue corn or potato chips that will help you twist.

Rhiannon Ally: Is it that thing?

Kevin Roberts: No.

Rhiannon Ally: Not even close. Okay. I need something to wash it all down.

Kevin Roberts: Yes of course. This is called my michilada. All I’m doing is salting the rim, a little ice, I’m going to add—my favorite beer is Jinling.

Rhiannon Ally: Of course you have it.

Kevin Roberts: It’s actually America’s oldest brewery. So I’m going to add some Jinling. You can add obviously any beer you drink. I like Logger also too because it’s got a big flavor and then a little—what do you call this.

Rhiannon Ally: Worcestershire. What do you call it?

Kevin Roberts: Woozy sauce? A little French with Worcestershire but look at that nice coloring. Of course, we’re all spicy here.

Rhiannon Ally: Yeah, we’re on spicy but you don’t have to add that.

Kevin Roberts: Of course not. And then of course, you top it off with a nice lime. Actually, you can put a little more beer in there and then put it like that.

Rhiannon Ally: And that’s it.

Kevin Roberts: Oh! Look at that.

Rhiannon Ally: So no actual tequila in the michilada.

Kevin Roberts: No. You don’t want to start too early with tequila. You don’t want to hear the last time I had tequila.

Rhiannon Ally: That’s really good.

Kevin Roberts: I ended up in Vegas.

Rhiannon Ally: We don’t want to know that. This is PG, you know.

Kevin Roberts: So this is the perfect Cinco de Mayo. We got some shrimp, we got some dip, we got some drink, you’re all good.

Rhiannon Ally: Thank you so much. We have a great plan now for our party coming up. We can find all these recipes in your book once again.

Kevin Roberts: Anyway, you can find the most on our website BetterTV.com. Thanks again Kevin.

Rhiannon Ally: Sure.

Audra Lowe: Those two are having way too much fun. I’m just jealous that I was not there with them, Kevin. Thank you so much guys. And like Rhiannon said, you can get these super easy recipes just by heading to Better’s website and then clicking on recipes.