It's tailgating season right now, so here is an awesome recipe that you can use at a tailgating event or just for entertaining at home. If you make it at home, I like to use clear shot glasses for the "wow factor", however, if you are transporting it to a tailgate party, store the shrimp in a zip loc bag, and the salsa in separate bag (keep cold on ice in a cooler) and assemble them on site. For practical purposes, you can purchase some 2 oz. plastic containers from a local restaurant (the kind they use for dips, dressings and salsas) or you can also just use 3 oz. Solo plastic cups. Bring along some tortilla chips, because you won't want to waste a drop of this delicious salsa; believe me, it is THAT good! Enjoy the up coming fall season and this easy recipe!
Party Shrimp Shooters
1 -1 pound bag, fully cooked frozen shrimp, (large size, with tails on), thawed
40 -50 ct. per bag
1/4 tsp salt
1/2 tsp garlic powder
1 tsp lemon pepper
1 Tbl Parsley flakes
1 tsp.fresh lime juice
- In medium bowl, combine all ingredients. Gently stir with a spoon to coat shrimp with spices. Cover and refrigerate.
Pineapple & Mango Salsa
4 green onions, chopped fine
2 cups store bought Mango, Red Pepper Salsa (I found this at Sam's)
1 cup crushed pineapple, drained
1 cup finely chopped green bell pepper, (about 1 medium)
Juice of one lime * (I squeeze out one tsp first to use on shrimp, then use the remaining juice for salsa)
1 1/2 tsp lemon pepper
1/8 tsp garlic powder
1/8 tsp salt
1 Tbl granulated sugar
4 drops bottled hot sauce * optional
1/4 cup finely minced fresh cilantro
- In large bowl, combine all ingredients. Stir with a spoon to blend well.
- Divide evenly into 20 shot glasses or individual 2-3oz plastic cups
- Top each cup with two chilled shrimp, tails hanging over edge of cup or glass.
- Serve immediately, or refrigerate, well covered until serving
- Yields: 20 shrimp shooters
Serve with tortilla chips on the side
* Tip: For ease in chopping fresh cilantro, I like to cut off just the leafy parts and place in a large measuring cup. Using kitchen shears, I simply cut the cilantro into tiny pieces.