Servings:
Makes about 25 to 30 bites Servings
Ingredients
For shrimp:
- 2 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounce medium shrimp (about 30), peeled and cleaned, with tails on
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
For Mexican cocktail sauce:
- 2 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounce medium shrimp (about 30), peeled and cleaned, with tails on
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 3/4 cup ketchup
- 2 cup serrano chiles, stemmed and minced with seeds
- 3 tablespoon minced red onion
- 3 tablespoon chopped cilantro
- 2 tablespoon freshly squeezed lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preparation
Baking Directions:
Combine the paprika, cumin, cayenne, salt and pepper in a medium bowl.
Add the shrimp and toss to evenly coat.
Heat the olive oil in a large skillet over high heat.
Sauté the shrimp for about 1 minute on each side.
Remove from heat, stir in the lime juice and toss to coat.
Transfer to a platter and serve at room temperature, or chilled, with Mexican Cocktail Sauce for dipping.
For Mexican cocktail sauce:Mix all the ingredients, except Tabasco, together in a bowl.
Taste and add Tabasco as desired.
Store in the refrigerator as long as 2 days.
