Tex-Mex Shrimp Cocktail Recipe

Tex-Mex Shrimp Cocktail Recipe

• 16 large shrimp - uncooked, peeled and deveined
• juice of 1 lime
• 1/2 tspn. fine ground black pepper
• 1/2 tspn. garlic powder
• 1/2 tspn. oregano
• 1/2 tspn. paprika
• 1/2 tspn. cumin
• 1 tbsp. butter
• 1/2 tspn. chili flakes

• 2 Hass avocados
• 2 tbspn. sour cream
• juice of 1/2 lime
• 1 tspn. white vinegar
• 1 tbspn. chopped cilantro
• salt for tasting

• 2 large red tomatoes, minced
• 1/2 small red onion, minced
• 1/4 cup chopped cilantro
• juice of 1 lime
• 1 tbspn. white vinegar
• optional: 1 teaspoon minced jalapeno pepper
• salt and pepper for tasting

• 2 ears of yellow corn
• 1/2 red pepper
• 1/4 red onion
• 1 tbspn. butter
• 1 tspn. chopped cilantro
• salt and pepper for tasting

• Plantain chips
• sprigs of cilantro

1. Marinate the shrimp. Make sure shrimp are completely defrosted, deveined and cleaned. Mix all the shrimp ingredients together in a bowl, except for the butter, and set aside.
2. Prepare the corn salsa. In a separate bowl, cut the kernels off of the corn. Chop the red pepper and onions into small pieces and mix with the corn. In a sautee pan on medium heat, melt the butter and then add the corn, pepper and onion mixture. Season with salt and pepper and mix. When the corn turns a bright yellow, add the cilantro, and remove from heat, and set aside.
3. Prepare the salsa. Chop the tomatoes, onions, and cilantro mix in a bowl, along with the vinegar, lime, salt and pepper. Add jalapeno as well if you prefer the dish to be more spicy. Set aside.
4. Prepare the guacamole cream. In a blender, add all of the ingredients and blend until very creamy and thick. It should be able to sit on an upside down spoon without falling.
5. Prepare the shrimp. In a sautee pan on medium heat, melt the butter, and add the shrimp mixture and cook for 2 minutes on each side. Be sure to not overcook and remove from heat.
6. To plate. Skewer 4 shrimp on a wood skewer and set aside. In a martini glass, layer as follows: add the avocado cream, then the salsa, then the corn salsa, and on top place the skewered shrimp, a plantain chip, and a sprig of cilantro.