49
      Monday
      47 / 29
      Tuesday
      45 / 28
      Wednesday
      47 / 25

      Southwestern Shrimp Cocktail

      Chef Robert Hall

      {}

      Ingredients

      {}

      Shrimp

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

      {}

      Sassy Cocktail Sauce

      1/4 cup salsa

      1/4 cup cocktail sauce

      {}

      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

      {}

      Directions

      {}

      Arrange shrimp in wreath pattern.

      {}

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

      FOLLOW US ON TWITTER