Party Shrimp Shooters

Hey Y'all!
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!

 

 

Lulabelle

 

 

 

 

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

1. 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

Tortilla chips

 

1. In large bowl, combine all ingredients. Stir with a spoon to blend well.
2. Divide evenly into 20 shot glasses or individual 2-3oz plastic cups
3. Top each cup with two chilled shrimp, tails hanging over edge of cup or glass.
4. Serve immediately, or refrigerate, well covered until serving
5. 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.