Grilled Shrimp Cocktail Mazatlan-Style

Ingredients

For the Shrimp:

• 4 to 5 tablespoons butter or vegetable oil

• 2 to 3 cloves garlic, minced

• 2 teaspoons ground guajillo chile or substitute chile de arbol chile powder

• 1 tablespoon lime juice, fresh preferred

• 1 pound medium-sized shrimp, shelled and deveined

For the Cocktail:

• 1 small cucumber, diced

• 1 small tomato, diced

• 1 small avocado, cubed

• 2 tablespoons chopped red onion

• 2 tablespoons chopped fresh cilantro

For the Sauce:

• 2 tomatoes, peeled and deseeded

• 1/4 cup orange juice

• 2 tablespoons lime juice

• 2 serrano chiles, seeds and stems removed, quartered, or substitute jalapeños

• 1 tablespoon chopped red onion

• 1/4 teaspoon ground cumin

• 1/4 teaspoon garlic salt

• 1/4 teaspoon cracked black pepper

Instructions

To prepare the shrimp, melt the butter in a saucepan, add the garlic, chile, and lime juice. Simmer the mixture for a couple of minutes. Thread the shrimp on skewers. Baste the shrimp with the chile butter and grill over a medium heat, basting continually with the sauce, for 3 to 4 minutes or until the shrimp turns pink and opaque.

To make the cocktail, combine all the ingredients, except the shrimp and cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses, such as parfait glasses.

Place all the ingredients for the sauce in a blender or food processor and puree until smooth. Pour over the cocktail mixture, arrange the shrimp around the rim of the glasses, garnish with the chopped cilantro, and serve.