Fiesta Shrimp Cocktail Rsc

Ready, set, cook! Hidden valley contest entry this colorful first course dish uses fresh, healthy ingredients. the pan roasted corn gives a smoky sweetness to the sauce while the avocado cools everything down. fiesta shrimp cocktail gives a lovely presentation that is sure to draw complements from your dinner guests. this recipe can easily be doubled or tripled for parties.

Steps

Thaw corn.

Pan fry the corn in a non-stick skillet until it begins to brown.

Seed and thinly slice the peppers.

I used jalapeo peppers.

Thinly slice the scallions and chop the chives and cilantro.

Cool the corn and mix with the peppers , scallions , cilantro , and chives.

Chill the corn mixture.

Place the shrimp in a large skillet.

Add two tablespoons lemon juice , worcestershire sauce , and two tablespoons hot sauce.

Add two cups of water.

Cover and simmer until the shrimp are pink.

Stir the shrimp at least once while they simmer.

Drain and cool the shrimp.

Refrigerate the shrimp for one hour or until they are chilled.

In a blender combine the tomato juice , tequila , teaspoon of hot sauce , remaining lemon juice , chives , cumin , hidden valley ranch dressing mix , and black pepper.

Chill until ready to serve.

Rim four chilled cocktail glasses with salt.

Spoon the corn mixture in the bottom of each glass followed by a layer of avocado.

Arrange the shrimp around th.

Ingredients

shrimp, avocado, hot peppers, scallions, corn, fresh cilantro, chives, lemon juice, tomato juice, lime slices, tequila, hot sauce, worcestershire sauce, hidden valley original ranch dressing, cumin seed, black pepper, water, salt