SHRIMP COCKTAIL MARGARITAS

SHRIMP COCKTAIL MARGARITAS image

Yield 6 Cocktails

Number Of Ingredients 22

36 jumbo shrimp, peeled and
deveined
Crab Boil
2 tablespoons tomatoes,
seede and diced
2 tablespoons cilantro,
chopped
3 tablespoons green olives,
chopped
1/4 teaspoon jalapeno pepper,
minced
1/2 cup prepared quality salsa
The next 5 ingredients are to
your taste, the measurements
are just suggestions.
2 tablespoons each fresh ornage, fresh lime juice, and
Tequila
1/4 teaspoon Worcestershire
!/4 teaspoon Tabasco
For garnish I like to use thick slices of avocado, lime
wedges, and cilantro leaves.
Have Magarita glasses chilling.

Steps:

Cook the shrimp in simmering water with a pouch of Crab Boil until they turn a pale coral color. If they start to curl up, they're overcooked. Shock the shrimp with ice to stop them from cooking and chill in the refrigerator. In a large bowl, combine the tomato, cilantro, olives and jalapeno. In a medium bowl, blend the salsa, juices, the Tequila, Worcestershire and Tabasco sauces. Stir in the tomato mixture. Chill this mixture before assembling the cocktails. Just before serving, cut the avocado into thick slices and splash some limes juice on them so they don't brown. Cut the limes into wedges and gather the cilantro garnish. Place an avocado slice in the chilled glass and spoon the cocktail sauce next, leaving part of the avocado exposed. Place a lime wedge on each glass and line the shrimp around the rims. It's okay to dip them into the sauce slightly to give them anchorage. Garnish with the cilantro leaves.