Recipe: Margaritaville Shrimp Cocktails, Margaritaville Marinade, Grilled Spicy Shrimp, Margaritaville Vinaigrette, Margaritaville Pico de Gallo, Shrimp Margaritaville

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Margaritaville Shrimp Cocktails

1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
6 lime slices
1/4 cup finely chopped Roma tomatoes
1/4 cup minced onions
2 Serrano chili peppers , minced
3 tablespoons chopped cilantro
1/2 teaspoon salt
1 (5 ounces) package mixed baby lettuces and spring greens
1 large avocado, peeled and chopped
30 cooked large shrimp, peeled
3 tablespoons margarita mix
Tequila (optional)

Rub 1 lime slice around the edge of 6 Margarita glasses, reserve lime slices for garnish. Combine cumin, salt and pepper, then dip the rim of each glass in the mixture. Combine tomatoes, onion, chili pepper, cilantro and salt. Layer each glass with 1/6 of the salad greens, 1/6 of the avocado and 1/6 of the tomato mixture. Combine shrimp and Margarita Mix. Add 5 shrimp to each glass and garnish with lime slices. 6 servings

Margaritaville Marinade
from WCPO-TV in Cincinnati, Ohio

1 1/2 - 2 lbs. fresh raw shrimp, cleaned, shelled, deveined can leave tail on if wish
1/2 cup lime juice, freshly squeezed
1/4 cup Tequila
2 tbsp. Triple Sec or freshly squeezed orange juice
2 garlic cloves, minced
2 green onions, sliced or chopped
1/4 tsp. kosher salt
1/4 to 1/2 tsp. red chile pepper flakes, crushed
1/4 cup canola oil

Mix all ingredients except shrimp together. Pour over shrimp in resealable plastic bag or in glass container. Shrimp need only to be marinated 1 1/2 hour to 2 hours. May also use for skinless, boneless chicken breasts or firm fish like fresh tuna. Grill shrimp until opaque this will only be a couple minutes per side. Do not overcook or shrimp will toughen. Can serve warm or chilled.

Grilled Spicy Shrimp
from WCPO-TV in Cincinnati, Ohio

1 1/2 to 2 lbs. fresh raw shrimp, cleaned, shelled, deveined can leave tail on
1/3 cup olive, peanut, or canola oil
1 tbsp. chili oil
2 tbsp. Cajun or Creole dry seasoning
Cayenne pepper to taste if not enough heat in Creole seasoning

Combine all ingredients except shrimp. Pour over shrimp in resealable plastic bag and marinate 1 1/2 hour to 2 hours. Grill just until shrimp turns opaque. Do not overcook shrimp.

Margaritaville Vinaigrette
from WCPO-TV in Cincinnati, Ohio

1/3 cup fresh lime juice
2 tbsp. Tequila
2 tsp. Triple Sec
1 clove garlic
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 tsp. margarita or kosher salt
1/3 cup canola oil
1/4 cup fresh cilantro, chopped

Combine first 7 ingredients. Slowly add oil, whisking until smooth. Stir in cilantro.

You can substitute 2 tablespoons of fresh orange juice for the Tequila and Triple Sec.

Salad Ingredients:
I always present this salad in oversized Margarita Glasses, but this salad is so colorful and so flavorful, any fun presentation will work. When I present in Margarita Glass, I first rim the glass with fresh lime juice and then press the juiced rim of the glass into minced cilantro. Add any of the ingredients below to your salad greens keeping in mind lots of color and flavor and toss with some of the vinaigrette. Place tossed salad into the prepared Margarita Glasses. Arrange a slice of lime to the rim and arrange 6 or so grilled shrimp to the side tails up! Stick in some colorful Tortilla Strips also to the side (recipe below) and you have a delicious Margarita Masterpiece. Don't worry --- make it fun!

Toss an assortment of mixed salad greens with any of the following:

Red, yellow, or orange bell pepper, sliced into thin strips
Sliced hot peppers
Sliced green onions
Chopped tomatoes
Black beans, rinsed and drained
Roasted corn kernels
Chopped avocado
Black olives
Pepper jack cheese, cut into cubes, or crumbled Mexican white cheese
Chopped jicama
Chopped mango, etc.

Tortilla Strips:
Buy colorful, flavorful Tortillas found in Jungle Jim's refrigerated area in the Mexican/Caribbean section. Try Chili Lime, Jalapeno/Cilantro, Sundried Tomato, etc.
Simply cut the tortillas into thin strips with a pizza cutter. Saute in a little oil over medium-high heat until golden and crisp. Sprinkle with Kosher salt. Store in an airtight container. These are fabulous and fun. You can also cut these same tortillas into wedges with a pizza cutter to serve with the Margaritaville Pico de Gallo below. What a great appeteaser!

Margaritaville Pico de Gallo
from WCPO-TV in Cincinnati, Ohio

6 tomatoes, seeded and diced
1 red onion, finely chopped
2 garlic cloves, minced (or to taste)
1 jalapeno or Serrano pepper, minced (or to taste)
1 tbsp. fresh lime juice
1 tsp. tequila
1/2 tsp. Triple Sec
1/4 cup chopped fresh cilantro
salt and pepper to taste (i also add 1/4 tsp. of ground cumin and a handful or so of sliced green onions)

Mix all ingredients and chill. This is a very adaptable recipe, so taste and go with your individual preferences.

Shrimp Margaritaville

1/4 cup Triple Sec
1/4 cup Tequila
1 teaspoon grated lime rind
1/4 cup fresh lime juice
2 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
3 garlic cloves, minced
1 lb. medium shrimp, deveined (tails on)
bamboo skewers, soaked

Mix first 8 ingredients in a shallow dish. Marinade shrimp for one hour. Place on skewers and grill until pink and cooked through. Serve with Spanish Rice.