How to Make Shrimp Cocktail

It's so good. We're making a very simple recipe today. A very wonderful, delicious, fantastic, marvelous, wonderful recipe. It's great. It's a grilled shrimp cocktail with like an avocado crema kind of sauce. I use this sauce for everything. It's really great with any kind of grilled meats, but I think especially good with grilled seafood. And today we're doing it with grilled shrimp. We're taking these beautiful jumbo shrimp. Get the big guys. I already took the shells off them, so they're nice and clean. I cleaned out the poop chute. They are ready to go. And we're gonna do a really like quick, easy kind of dry marinade. The marinade is, I have to look at my recipe because I can't remember. This is one pound of shrimp, so I'm gonna do one and a half teaspoons of salt. So one and a half. Actually, that was stupid. What I should do is put this in a bowl first. Mix it in a bowl and then put it on, but the shrimp, they're covered in the salt already. I'm just gonna toss them in the salt. The salty sauce. Usually I would do this all, mix the dry mixture first. That's what we're gonna do from here on out. One and a half teaspoons of salt. We've got a teaspoon of ground cardamom, which I love cardamom. So we've got the cardamom in there. I'm gonna use some sugar. So about three quarters of a teaspoon of sugar. There we go into there. Some cayenne, just a half a teaspoon of cayenne, just for a little kick in there. A little kick in the ass, you know? And then, oh, coriander. I'm gonna use three quarters of a teaspoon of coriander also. All right, so we're just gonna give that a little swirl. My salt is already on my shrimp because I was overeager and did that, but we've got our sugar, cayenne, coriander, and cardamom. Cayenne, coriander, cardamom. The three Cs, they go well together. And then sugar and salt. Put this all over our shrimp. Give it a toss as I do. I'm gonna cover this, refrigerate it for about an hour, and then I will get my grill ready if it stopped ringing, and I will make the sauce. Hands are washed. Gonna put this into the fridge. There. Cover with a plate, and I'm going to refrigerate it. Next up, our cocktail sauce. Into the blender, we're just gonna put one whole serrano, and I'm gonna keep the seeds in this one. I'm also using a jalapeno, but I'm gonna take the seeds out of this because jalapenos are very spicy. You can keep the seeds in there, but serranos are also spicy. I like to take the seeds out at once. I'm gonna take the seeds out of the jalapeno and leave the seeds in the serrano, but do what you want. Leave as much seeds in there as you like from either or neither. Serrano, nice little rough chop. It's gonna go right in there. Jalapeno. Seeds are coming out of here. Seeds on out. Putting that in there. We're gonna need about 2 1⁄3 cup of sour cream, plus one entire avocado. Throw it in. What else am I putting in here? Oh yeah, I'm gonna add in some garlic. Just like one clove of garlic. I don't normally put garlic in this, but I'm going to today. A very, very small clove of garlic. And then we're gonna do the juice from two limes. These are very juicy limes. In case they're not, you just roll them like this and they'll get juicier. Oh, whoops. I usually zest in the lime juice or in the limes. I forgot. Oh, I got so excited. I always, always, always zest my limes. Okay, well, this is gonna be weird, but I'm gonna zest it with, well, let's cut it. I think it's working. It is working, it's fine. Look, mom, I did it. Oops. Put that in there. And then we're gonna do some cilantro. Throw that in there. Okay, we're gonna season it with salt. Blade on. Okay, I'm gonna blend it. Here we go. Oof. That ---- is so good. Oh my God. It's just so bright and fresh, zesty. And honestly, those peppers in there are so good. I love this sauce. Also, it stopped raining. I'm gonna clean this up, light my grill, and we'll be ready to go. Okay, the rain stopped, and I think it's gonna start again. The grill is nice and hot, and we've got our shrimp. Just gonna give these a little toss with that oil. Oops. And these won't take long at all. All right. This is gonna be great. Ooh, yes. They are looking perfect. Mm, mm. They're done. Okay, we're done. Okay, they're ready. Let me cut some lines and put the sauce on, and we're ready to go. We can eat. Yum. Cilantro. And this is a nice grilled shrimp cocktail. Little lemon juice over the top. Lime juice. Thank you so much. That's it. Goodbye.