Description
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.
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
Instructions
- 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 the inner rims of the cocktail glasses
- Carefully pour the juice mixture int the center of each glass
- Garnish with lime slices