Grilled Shrimp Cocktail Mazatlan-Style

A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension. The coctail sauce is more akin to a Gazpacho than the Anglo catsup and horseradish blendIn a pinch, substitute a Mexican hot sauce like Tapatio for the chile powder and the jalapeņo chile, and the result will be equally good.


The Shrimp:


The Cocktail:


The Sauce:

Place all the ingredients for the sauce in a blender or food processor and puree until smooth.


To prepare the shrimp, melt the butter in a saucepan, add the garlic, chile, and lime juice. Simmer the mixture for a couple of minutes. Thread the shrimp on skewers. Baste the shrimp with the chile butter and grill over a medium heat, basting continually with the sauce, for 3 to 4 minutes or until the shrimp turns pink and opaque. Remove from skewars and chop half the shrimp into 1 inch pieces and set aside.

To make the cocktail, combine all the ingredients, except the sauce, whole shrimp and cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses, such as parfait glasses.

Pour sauce over the cocktail mixture, arrange the remaining whole shrimp around the rim of the glasses, garnish with the chopped cilantro, and serve.

Yield: 4 servings

Heat Scale: Medium

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