Margarita Shrimp Cocktail Recipe 435

Steps:

• If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
• In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.

Steps:

• In medium bowl, mix all ingredients except shrimp. Serve as dip for shrimp.

Steps:

• In medium bowl, combine all ingredients except shrimp; mix well. Add shrimp; stir to coat. Cover; refrigerate at least 4 hours or up to 8 hours to marinate.
• Spray broiler pan with nonstick cooking spray. Drain shrimp, discarding marinade. Place shrimp on sprayed broiler pan. Broil 4 inches from heat for 5 to 7 minutes or until shrimp turn pink, turning once.

Steps:

• Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove shrimp from bowl and thread onto skewers; discard marinade.
• Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

Steps:

• 1. Mix first 7 ingredients in a medium sized bowl.
• 2. Toss in tomatoes, onions, mango, and shrimp.
• 3. Chop avocado and toss with lime juice. Leave to soak for 3 to 5 minutes. This will slow down the browning process of the avocado.
• 4. Add avocado lime juice to mixture and toss.
• 5. Serve with tortilla chips.
• 6. **NOTE** For a very impressive presentation, I like to serve this in a margarita glass placed on top of a dessert sized plate with some of the avocado mixed in and some sprinkled on top. A lime wedge on the edge of the glass and tortilla chips around the plate. Makes a great appetizer for a dinner party or a great dip for a big party!

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Steps:

• Sample the tequila to make sure it has not gone bad! lol.
• Mix all marinade ingredients in a medium mixing bowl.
• Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
• Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
• Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
• Remove from grill and serve immediately.
• BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
• Enjoy!

Steps:

• Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
• In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.

Steps:

• Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein. In a 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat. Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes. Strain stock through a strainer into a large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat. Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm. Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. Shrimp can be refrigerated in ice water for several hours. In medium bowl, mix all sauce ingredients. (Don't use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. Serve cold.

Steps:

• In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
• In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
• Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.

Steps:

• Combine all the ingredients in a medium bowl, except for the shrimp.
• Put cocktail sauce into your favorite bowl, or cocktail glass.
• Put wedges on edge.
• Place bowl or glass on platter and layer shrimp around.
• Keep refridgerated until your going to serve them.
• Enjoy!