November/December 2007
Serves 4
- 1 pound shrimp in the shell
- 1 tablespoon canola oil
- ½ teaspoon Old Bay seasoning
- ½ teaspoon hot sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 ounces of your favorite beer
- 1 cup fresh tomato, de-seeded and diced
- 1 bunch fresh cilantro, chopped
- 1 bunch green onions
- ¼ cup red onion, chopped
- chopped jalapeños to taste (or habanero if desired)
- 1 or more avocado, diced (as desired)
Sauté shrimp in the canola oil over high heat. Add the Old Bay seasoning, hot sauce, kosher salt, black pepper and beer. Bring the mixture to a boil. Toss to cook evenly. Cook until the shrimp is just pink. Do not overcook. Drain, reserving liquid.
Toss shrimp in ice water to chill. Peel and chop shrimp into large chunks. Toss in a bowl with tomato, fresh cilantro, green and red onions, jalapeños and avocado.
In a separate bowl whisk together:
- ¼ cup of reserved cooking liquid
- ¼ cup favorite hot sauce (or to taste)
- ¼ cup ketchup
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
Toss dressing with the shrimp mixture, chill and serve with tortilla chips. (This recipe can be adjusted from mild to spicy according to your taste.)
