Bloody Mary Shrimp Cocktail
2 lb cooked small or medium shrimp (tails removed)
2 cloves garlic, chopped fine
1/3 cup red onion, chopped fine
1 cup Pace Brand Salsa – mild or hot depending on your taste
1 cup roasted corn, cut from the cob
¼ cup cilantro, chopped
1 bottle Bloody Mary Mix
Juice from 1 lime
Remove the tails from shrimp and place in a mixing bowl. Add the garlic, onion, salsa and roasted corn. Pour in enough Bloody Mary mix to cover all the ingredients. Stir in the cilantro and lime juice. Refrigerate for approximately 4 hours to allow for the flavors to blend.
Serve with nacho chips, tortillas or crusty bread and a small green salad.
Noon Cooking - August 13, 2012
1720 Valley View Drive