17.6 oz. Peeled Shrimp
1 Tbsp butter to fry
½ lemon juiced
Salt and ground pepper
For the PEPPADEW® Cocktail Sauce:
10 PEPPADEW® Sweet Piquanté Peppers Mild Whole
1 tsp Paprika (you can also add a few drops of Tabasco if you prefer more heat.)
1 tsp Worchester sauce
1Tbsp Dijon grain mustard
1 oz. chopped parsley
6.7 fl oz. creamy mayonnaise
3 dill pickles, coarsely chopped
1.7 oz. Heinz Ketchup
2 cloves garlic
1 oz. lemon juice and zest for garnish
For The Salad:
¼ Cucumber diced
Cherry tomatoes in portion to the cucumber
1 firm ripe diced avocado
10 PEPPADEW® Peppers Mild
2.7 oz. French dressing to coat the salad
Directions for PEPPADEW® Cocktail Sauce:
Place all the ingredients in a food processor and pulse till you have a creamy smooth dressing making sure all the parsley and dill pickle are finely chopped in the dressing.
Directions for Shrimp:
Pan fry the shrimp in the butter and a squeeze of lemon, salt and pepper. Cool before folding the PEPPADEW® Sweet Piquanté Peppers Cocktail Sauce through the shrimp. Chill the shrimp in the fridge before serving to allow the flavors of the dressing to marinate and infuse into the shrimp.
Directions for the Salad:
Finely dice the avocado, cucumber and cherry tomatoes then coat the salad with a French dressing.
Place a couple of spoons of salad in the base of each cocktail glass, then top with the PEPPADEW® Sweet Piquanté Peppers Cocktail Sauce coated shrimp. Garnish with a sprig of Italian parsley and a slice of PEPPADEW® Sweet Piquanté Peppers. Serve.