The recipe was adapted from Bon Appetit, April 2000. It’s a light and refreshing shrimp cocktail. We usually serve it in a hollowed sweet pepper with extra marinade.
Be sure not to over-marinate the shrimp, as they will get tough. The acid from the citrus juices will firm the shrimp, so only cook them lightly.
Enjoy!Ingredients 1-1/2 lb large shrimp, lightly cooked and peeled 1 small red onion, thinly sliced (about 1-3/4 C) 1/4 C vodka 1/2 C orange juice 1/2 C fresh lemon juice 1/4 C + 1 TBSP ketchup 2 TBSP olive oil 1/4 tsp hot pepper sauce (tabasco) 1/2 C cilantro, chopped salt & pepper
Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours.