Saturday, December 12, 2015

Mexican Shrimp Cocktail


When I tried this wonderful shrimp cocktail....It was the best ever. My party people love the thick chili sauce mixture is so good with chips.

I got this wonderful Mexican Shrimp Cocktail on http://leahdudley.com/2010/06/01/mexican-shrimp-cocktail/

Mexican Shrimp Cocktail

1 pound jumbo shrimp peeled and deveined

¼ cup olive oil

Kosher salt and freshly ground pepper to taste

Juice of 1 lemon

1 bottle Heinz chili sauce

¼ cup fresh horseradish

2 Tablespoons Worcestershire sauce

Juice and grated zest of 1 lemon

Juice and grated zest of 1 lime

Juice and grated zest of 1 orange

1 small white or red onion chopped

2 medium tomatoes chopped

2 avocadoes chopped

½ cup cilantro chopped

2 cloves garlic chopped

3 jalapeno peppers chopped

Kosher salt and black pepper to taste

 Shrimp:

Mix shrimp with olive oil, juice of 1 lemon, 1 teaspoon kosher salt and ½ teaspoon pepper. Marinate for at least 1 hour. Place on skewers and grill outside or place in grill pan or skillet and grill inside.

Grill over medium high heat just until shrimp starts to turn pink and opaque then turn and grill.  It only takes a few minutes.  Be sure not to overcook as it makes the shrimp chewy and tough.

In large bowl mix chili sauce, horseradish, Worcestershire sauce and mix well. Add the lemon, lime, and orange juice and zest and mix. Add chopped onions, tomatoes, avocados, cilantro, garlic, peppers, and shrimp. Mix until all vegetables and shrimp are well coated. Add kosher salt and freshly ground pepper to taste. Chill in refrigerator for at least 2 hours to let flavors develop.