pound jumbo shrimp peeled and de-veined

¼ cup olive oil

Kosher salt and freshly ground pepper to taste

Juice of 1 lemon

 

1 bottle Heinz chili sauce

¼ cup fresh horseradish

2 Tablespoons Worcestershire sauce

Juice and grated zest of 1 lemon

Juice and grated zest of 1 lime

Juice and grated zest of 1 orange

1 small red onion chopped

2 medium tomatoes chopped

2 avocadoes chopped

½ cup cilantro chopped

2 cloves garlic chopped

3 jalapeno peppers chopped

 

Mix shrimp with olive oil, juice of 1 lemon, 1 teaspoon kosher salt and ½ teaspoon pepper. Marinate for at least 30 minutes or up to 1 hour. Place on baking sheet and roast in oven for 5-6 minutes at 400°.

 

In large bowl mix chili sauce, horseradish, Worcestershire sauce and mix well. Add the lemon, lime, and orange juice and zest and mix. Add chopped onions, tomatoes, avocados, cilantro, garlic, peppers, and shrimp. Mix until all vegetables and shrimp are well coated. Add kosher salt and freshly ground pepper to taste. Chill in refrigerator for at least 2 hours to let flavors develop. 

 

Note: It is very pretty to moisten rims of cocktail glasses in water.. Then dip rims in a mixture of kosher salt and ground cayenne pepper. Chill in freezer until frosty. Add the cocktail and garnish with a slice of lime.