2 1/2 cups cocktail sauce
2 pounds fully ripened fresh Florida tomatoes (about 4 large)
1 jalapeño pepper, seeded, finely chopped (about 1 tablespoon)
1 tablespoon grated lime rind
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons tequila
2 tablespoons lime juice
1 tablespoon orange-flavored liqueur (optional)
1 1/2 pounds large or jumbo shrimp, peeled, deveined and cooked
Servings: 6
Remove stem ends from tomatoes and finely chop (makes about 4 cups). In a small bowl, combine tomatoes, jalapeño, lime rind, salt, pepper, tequila, lime juice and liqueur (if using) until blended; chill. Spoon an equal amount of the tomato salsa into 6 margarita or wine glasses. Surround with chilled shrimp, dividing evenly.
Servings: 6
2 pounds fully ripened fresh Florida tomatoes (about 4 large)
1 jalapeño pepper, seeded, finely chopped (about 1 tablespoon)
1 tablespoon grated lime rind
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons tequila
2 tablespoons lime juice
1 tablespoon orange-flavored liqueur (optional)
1 1/2 pounds large or jumbo shrimp, peeled, deveined and cooked
Servings: 6
Remove stem ends from tomatoes and finely chop (makes about 4 cups). In a small bowl, combine tomatoes, jalapeño, lime rind, salt, pepper, tequila, lime juice and liqueur (if using) until blended; chill. Spoon an equal amount of the tomato salsa into 6 margarita or wine glasses. Surround with chilled shrimp, dividing evenly.
Servings: 6
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