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 OSA 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.
You can even use the food processor for all the chopping. I love the feel of a well balanced knife in my hands, and the satisfaction of all those little pieces being fairly uniform in size. Sure it takes a few minutes, but it is therapeutic, as long as you keep the knife away from your fingers! Spicy Shrimp Cocktail made with OSA Gourmet Datil Garlic Seasoning Blend and Venom Datil Pepper Hot Sauce The key to making this Mexican shrimp cocktail, is to have all the ingredients chilled ahead of time. It comes together quickly, but does need to hang out in the refrigerator for at least an hour to meld the flavors and thicken up a bit. This is a remarkably fresh and flavorful combination of vegetables and the shrimp are the icing on the cocktail, so to speak.
Mexican Shrimp Cocktail
Prep Time: 20 minutesCook Time: (for shrimp) approximately 10 minutes to boil the water and then cook the shrimpChill Time: 1 hour (at least)Serves: 12
Gently add in the avocado, stirring just until combined. Cover the bowl with plastic wrap.
Chill in refrigerator for at least one hour before serving.
Ladle servings (about 2/3 cup) into chilled wine glasses or parfait glasses.
Garnish with slices of lime and reserved shrimp, if desired.
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.