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Southwestern Shrimp Cocktail

Chef Robert Hall

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Ingredients

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Shrimp

2 lb cooked de veined peeled large shrimp (total 41 to 50shrimp), patted dry

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Sassy Cocktail Sauce

1/4 cup salsa

1/4 cup cocktail sauce

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Tangy Lime Sauce

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup chopped fresh cilantro

1 to 2 tablespoons lime juice

1 1/2 teaspoons taco seasoning mix

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Directions

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Arrange shrimp in wreath pattern.

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In separate small serving bowls, mix ingredients for bothsauces. Serve shrimp with sauces.

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