Shrimp Cocktail

This is how my family make shrimp cocktail, it's really easy and really good! We are big fans of the Old Bay seasoning! Typically shrimp cocktail is served cold, but I love eating the shrimp while they are still a little warm!

Ingredients:

• 1-2 lbs raw deveined shrimp with tail on
• 1-2 tablespoons of Old Bay seasoning
• 1/4 cup white vinegar
• 1 beer

Directions:
First mix together your cocktail sauce and set aside (see below). Next thaw your shrimp under cool water in a colander if frozen. Pour vinegar and the beer in a pot large enough to hold all of your shrimp. Place a steaming basket over top. Place your shrimp in the basket once thawed. Sprinkle with the Old Bay seasoning, saving some for after they cook. Cook on Medium High. Once the water comes to a boil, cook until the shrimp turn pink. About 3-4 minutes. Remove from the heat and place shrimp on a plate, sprinkle with more seasoning. You can refrigerate the shrimp or serve warm with the cocktail sauce.

Cocktail Sauce:

• 1/2 cup Ketup
• 1 tablespoon horseradish sauce
• 1 tablespoon lemon juice
• freshly ground pepper to taste

Mix all of the ingredients together in a small bowl and refrigerate until ready to use.

Grilled Shrimp with Cabbage Slaw

Ingredients:

• 2 lbs shrimp, or less depending on the size
• 1/4 cup olive oil, plus more for asparagus
• salt and pepper
•  1/2 head of cabbage
• 1 avocado
• 1/2 bundle of asparagus

Dressing:

• 1/2 cup canola oil
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/2 cup red onion, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon honey
• salt and pepper

 To prepare the dressing, combine all of the ingredients in a blender or food processor. Blend until smooth. Set aside. Place thawed shrimp onto skewers then into a shallow dish with the olive oil and season with salt and pepper. Cover and place in refrigerator until ready to grill. Trim the ends of the asparagus and place in a Ziploc baggie, drizzle with olive oil and season with salt and pepper. Place in the refrigerator. Next wash and dry the cabbage. Slice the cabbage very thin, so that it is shredded into thin pieces. Place in a bowl and set aside. Slice the avocado and set aside.

Prepare grill and heat to medium high heat. Place asparagus and shrimp skewers on the grill. Cook the shrimp for about 2 minutes on each side or until pink. Grill the asparagus for about 4-5 minutes; cooking time varies depending on the thickness of the asparagus. Toss the cabbage with some of the dressing; you will have some leftover. Place the cabbage on each plate, top with asparagus, avocado, shrimp, and drizzle some extra dressing on top.

The dressing for the cabbage is so yummy! Very fresh tasting, perfect for a summer dish. It is from Bobby Flay's cook book Boy Gets Grill. He serves the dressing with a slaw on shrimp taquitos. We left out the tortillas and added avocado to ours. It was really good! Serves 2-3 people.