Ingredients
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1 lb frozen tail-on cooked shrimp (about 30-38 or 41-50 count, not the tiny kind)
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3 tablespoons dry sherry
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2 tablespoons lime juice
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1/4 teaspoon seasoning salt, to taste (such as Johnny's or Lawry's)
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fresh ground black pepper, to taste
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1/4 teaspoon dried ancho chile powder or 1/4 teaspoon other chili powder, to taste
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1/2 teaspoon seafood cocktail sauce
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seafood cocktail sauce, your favorite kind, for dipping
Instructions
- Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
- Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
- To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
- (You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
- Serve with your favorite cocktail sauce for dipping.
- Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.