Shrimp cocktail has to be one of my all-time favorite appetizers. I mean what’s not to love right? Unless you are allergic to shellfish, I’d say this remains a favorite in many households. Well, saddle up girls and boys because there’s a new shrimp cocktail in town and it’s kickin’ some cowboy badonkadonk!
Yessiree, I’m talking about spiced up, kick yo’ booty deliciousness here with mexican shrimp cocktail. Make some you’ll thank me later.
P.S. I’ll take my thank-you’s in food form too, you know where I live 😉
Mexican Shrimp Cocktail
1 lb. cooked, peeled, deveined large shrimp (tails off)
2/3+ c. cocktail sauce
1 1.2 T. extra-virgin olive oil
1-2 t. hot sauce (to taste, I used tabasco)
1 t. worcestershire sauce
1 t. horseradish
1/2 t. dried onion or 1 T. minced onion
3 cloves garlic, minced
1 jalapeno pepper, seeded and diced (leave some seeds in if you like the heat!)
dash of parsley flakes
dash of oregano flakes
1/2 t. dried cilantro flakes
fresh ground pepper (to taste)
pinch or two of kosher salt
splash of lime juice
Mix all ingredients in a large bowl, except shrimp.
Add the shrimp and toss gently to coat.
Chill to let the flavors and heat soak into the scrimp’s 😉 Serve cold with a chilled cerveza.
This is supposed to be an appetizer. I can’t tell you how many nights it has just become dinner…mmm! Do you turn appetizers into a meal?