Recipe of the Week: Grilled Shrimp Cocktail

3The flavors of lime and orange juice blended with the jalapeño in Santa Cruz Green Salsa set off the succulent shrimp in this wonderful appetizer from Santa Cruz Chili & Spice Co. Coookbook, by Jean England Neubauer.

Grilled Shrimp Cocktail

Serves 6

1 pound large shrimp in shells (about 24)
2 tablespoons olive oil
1/4 cup tequila
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons ketchup
2 tablespoons Santa Cruz Green Salsa
Salt and pepper
2 cups diced ripe tomatoes
2 medium avocados, diced
1 small onion, finely chopped
Lime wedges for garnish

Start preparing this dish at least an hour before you plan to serve. put the shrimp in a large bowl and coat with olive oil. Grill for about 5 minutes until shrimp are cooked and bright pink. Remove and set aside to cool. Meanwhile, mix together tequila, lime juice, orange juice, ketchup, and green salsa. Peel the shrimp, cut into large pieces, and toss in the tequila mixture. Cover and refrigerate for at least one hour. To serve, salt and pepper to taste, and gently mix in with tomatoes, avocado, and onion. Serve with a wedge of lime.

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