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. In a pinch, substitute a Mexican hot sauce like Cholula for the chile
powder and the jalapeņo chile, and the result will be
equally good.
The Shrimp:
4 to 5 tablespoons butter or vegetable oil
2 to 3 cloves garlic, minced
2 teaspoons ground guajillo chile or substitute chile de arbol chile powder
1 tablespoon lime juice, fresh preferred
1 pound medium-sized shrimp, shelled and deveined
The Cocktail:
1 small cucumber, diced
1 small tomato, diced
1 small avocado, cubed
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
The Sauce:
2 tomatoes, peeled and deseeded
1/4 cup orange juice
2 tablespoons lime juice
2 serrano chiles, seeds and stems removed, quartered, or substitute jalapeņos
1 tablespoon chopped red onion
1/4 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon cracked black pepper
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.
To make the cocktail, combine all the ingredients, except the shrimp and cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses, such as parfait glasses.
Place all the ingredients for the sauce in a blender or food processor and puree until smooth. Pour over the cocktail mixture, arrange the shrimp around the rim of the glasses, garnish with the chopped cilantro, and serve.
Yield: 4 servings
Heat Scale: Medium