Spicy shrimp cocktail

Temperatures are rising in the good old Northwest. Why not match this new glorious heat wave with some fiery food? Delightfully cold to the tongue but packing some serious spice, this shrimp cocktail is a savory and delightful appetizer that will leave your mouth craving more.

Great for parties, this cocktail can be made well in advance, since the longer it marinates in the refrigerator the better it tastes! Save yourself some cash and opt for cooked frozen shrimp in a bag instead of heading to the butcher counter. For this dish, leave the shrimp tails on so your guests will have an easier time snacking on them. Turn this appetizer into a quick dinner by throwing it in some small soft tortillas with diced bell peppers and shredded lettuce. Be careful when seeding and preparing the jalapeños and serrano peppers; wash hands immediately after prep or wear rubber gloves while working.

Ingredients
1 lb cooked shrimp, deveined
3 fresh jalapeño peppers, seeded, finely chopped
2 Roma tomatoes, seeded, diced
1 serrano pepper, seeded, finely chopped
1/3 cup red onion, chopped
1 clove garlic, minced
2 green onions, chopped
2 tbsp fresh cilantro, minced
1 1/2 tbsp rice vinegar
1 tbsp fresh lime juice
2 tbsp olive oil
1 tsp adobo seasoning
Lime wedges (for garnish)
Baby romaine lettuce leaves (for garnish)

Instructions

This recipe makes 6–8 servings

In a bowl, combine shrimp, jalapeño, tomatoes, serrano pepper, red onion, garlic, green onion and cilantro; toss thoroughly to mix. In a separate wide-mouthed bowl, whisk vinegar, lime juice, olive oil and adobo together, then drizzle entirely over shrimp mixture and toss again to coat. Refrigerate covered for at least one hour. Garnish short cocktail glasses with 2 to 3 small romaine lettuce leaves in a fan shape. Spoon 1 tablespoon of the vegetables into the bottom of the glass, then arrange shrimp around the rim and add a final garnish with a slice of lime. Serve chilled immediately and enjoy!