If you prefer tacos, my Cinco De Mayo post from 2018: Cinco de Mayo Tequila-Lime Marinated Chicken Tacos might be just what you’re looking for. You can marinate skirt steak as well for a beefy version. But I’m on a definite seafood kick right now. Living in St. Augustine, Florida has distinct advantages. I can get fresh fish and shrimp, literally right off the boat. If you live in an area where fresh seafood is not available, buy the best quality flash frozen you can get. If your fish market sells “previously frozen” shrimp, cook and eat them as soon as possible. Refreezing is not recommended.
I’ve said it before, but I can’t tell you enough, SMELL the shrimp or fish if you can. My local fish market sees me coming and gets prepared to let me smell test whatever I’m thinking about buying. If something smells really “fishy,” it is not fresh. You want a nice salty, beachy fragrance – like fresh salt air. Spicy Shrimp Cocktail made with Old St Augustine Gourmet Datil Garlic Seasoning Blend and Snake Bite Datil Pepper Hot Sauce. Mexican style shrimp cocktail is refreshing and filling, spicy and tangy. And it’s full of plump, juicy shrimp. It’s like gazpacho, only better. This recipe makes 12 generous servings, enough to serve a crowd at your next party. Low in calories, and it can be made vegan by leaving out the shrimp. Serve in chilled wine glasses or pretty parfait glasses for maximum wow effect. Your guests will love that you took the initiative to make something special, something unique and different. They don’t need to know that other than cooking the shrimp – and you can buy those pre-cooked if you wish – there is little work involved, other than some chopping.
Utensils: Large cook pot with about 2-3 quarts of water, slotted spoon, large bowl of ice water to cool shrimp, large glass bowl to mix shrimp cocktail. Wine glasses or parfait glasses, chilled, for serving.
Peel, devein and remove the tails from the shrimp.
Bring a large pot of water to a boil, and drop in the shrimp.
Cook just until shrimp turn pink, about 3 minutes.
Immediately remove shrimp with a slotted spoon to a bowl of ice water to stop the cooking process.
Drain the water from the shrimp and pat dry.
In a large glass bowl, whisk together the chilled V8 or Clamato juice with the ketchup.