Shrimp Delicious Cocktail Recipe

Prepare Shrimp

Rinse and pat the shrimp dry with paper towels. Place in a medium bowl.

In a small bowl whisk together 1/4 cup fresh lime juice, 1/2 cup gallo salsa, 1 tsp salt, 1/2 tsp black pepper, 1 tsp minced garlic and 1 tbsp olive oil to make the marinade.

Pour the marinade over the shrimp and toss to coat. Let sit 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator) to allow flavors to infuse. Do not marinate longer than 30 minutes to avoid toughening the shrimp.

After marinating, heat a nonstick skillet over medium-high heat. Add a drizzle of oil if needed. Cook the shrimp in a single layer, 1–2 minutes per side, until opaque and just cooked through (internal temp ~120–130°F / 49–54°C). Remove from heat and let cool slightly.

Alternatively, for a chilled cocktail, you can poach the marinated shrimp: bring a pot of salted water to a gentle simmer, add shrimp and cook 1–2 minutes until just opaque. Immediately transfer to an ice bath to stop cooking and chill.

In a blender or food processor, add 1 ripe avocado, 1/4 cup sour cream or Greek yogurt, 1 tbsp fresh lime juice, 2 tbsp cilantro, 1/2 seeded jalapeño (optional), and 1/2 tsp salt.

Blend until smooth, adding up to 2 tbsp cold water to reach a pourable but creamy consistency suitable for slicing over the cocktail. Taste and adjust seasoning with more salt or lime as needed.

Transfer the sauce to a bowl and refrigerate until assembly if chilled shrimp are used. For a thinner drizzle, stir in an additional tablespoon of water or lime juice.

In a small bowl combine 1 cup diced roma tomatoes, 1/4 cup finely diced red onion, 1/2 cup diced cucumber, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1/4 tsp salt and 1/8 tsp black pepper.

Stir gently to combine, then let sit 5–10 minutes for flavors to marry. Adjust salt and lime to taste.

Prepare serving glasses or bowls. If serving chilled, fill the base with a small layer of crushed ice (about 1/4 cup) or place a few ice cubes and then drain so excess water is removed.

Divide the cooked and cooled shrimp evenly among 4 serving portions (about 4 oz / 115 g shrimp per serving). Spoon 1–2 tablespoons of pico de veg on top of the shrimp.

Slice or drizzle the special avocado sauce over the shrimp and pico. For a sliced presentation, thinly slice half of the avocado used for sauce before blending and fan 2–3 slices on each portion (optional).

Garnish each cocktail with a sprinkle of chopped cilantro, a lime wedge, and a dash of hot sauce if desired. Serve immediately.

Leftovers: keep shrimp and avocado sauce refrigerated separately for up to 24 hours; pico will stay fresh 1–2 days refrigerated.