Shrimp Cocktail Shooters Recipes

Steps:

• To Make Vinaigrette:.
• Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
• For Shrimp:.
• Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
• Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
• Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
• Spoon shrimp mixture evenly into glasses.
• Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.

Steps:

• Poach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.
• To serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.
• Add the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.
• Add the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.

Steps:

• 1. Mix 1 part vodka to 4 parts tomato juice in pitcher. Add Worcestershire, horseradish, Tabasco sauce, and pepper. Mix well. Fill twenty funky and mismatched shot glasses with the Bloody Mary mixture. Put one shrimp in each shot glass and garnish each with a short celery stick. Arrange shot glasses on serving platter and serve at once. You may prepare several hours in advance and store in refrigerator. Serves 20

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.