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Margarita Shrimp Cocktail




Source of Recipe


Paula Deen Magazine, March/April 2007






List of Ingredients



• 60 fresh jumbo shrimp, unpeeled
  
• 1/2 cup tequila
  
• 1/4 cup olive oil
  
• 1/3 cup chopped fresh cilantro
  
• 3 T fresh lime juice
  
• 1 tsp salt
  
• 5 cloves garlic, minced
  
• Fresh Tomato Salsa (recipe follows)
  
• chopped fresh cilantro and paprika (optional)
  






Instructions



1. Peel shrimp, leaving tails intact; devein, if desired. In a large stockpot, bring 10 quarts water to a boil. Add shrimp, and boil 3 to 5 minutes, or until shrimp are pink. Drain well; rinse with cold water; set aside.
   
2. In a large bowl, combine tequila, oil, cilantro, lime juice, salt, and garlic. Add shrimp; cover and chill 1 hour.
   
3. Drain shrimp, discarding marinade. Serve with Fresh Tomato Salsa. Garnish with chopped fresh cilantro and paprika, if desired.
   






Final Comments


Makes about 18 servings

FRESH TOMATO SALSA: 4 tomatoes, seeded and chopped; 1 jalapeno, seeded and minced; 1 cup canned crushed tomatoes; 1 cup chopped red bell pepper; 1 cup chopped yellow bell pepper; 1/2 cup chopped fresh cilantro; 1/2 cup chopped green onion; 1/3 cup fresh lime juice; 1/2 tsp salt

In a large bowl, combine all igredients. Cover, and chill 1 to 2 hours. Makes about 4 1/2 cups.