Mexican Shrimp Cocktail
|Large shrimp||1⁄2 Pound, peeled and deveined|
|Ketchup||1⁄2 Cup (8 tbs)|
|Finely chopped bell pepper||1⁄4 Cup (4 tbs)|
|Orange juice||2 Tablespoon|
|Red wine vinegar||1 Teaspoon|
|Ancho chili powder/Other chili powder||1 Teaspoon|
|Hot pepper sauce||To Taste|
|Celery stalks||2 , cut into 16 thin sticks|
|Carrots||2 , cut into 16 thin sticks|
Bring a medium pot of lightly salted water to a boil.
Add the shrimp and cook until they are just opaque in the center, about 3 minutes.
Drain, cool under cold running water, and pat dry with paper towels.
Meanwhile, combine the ketchup, bell pepper, orange juice, vinegar, and chile powder in a medium bowl.
Season to taste with the pepper sauce.
Divide among 4 small sundae dishes or martini glasses.
Place the shrimp on the rim of each dish; serve with celery and carrot sticks.