Ingredients
Lime wedges, if desired
Coarse salt, if desired
Coarse ground black pepper, if desired
1
cup zesty cocktail sauce
1/2
cup finely chopped red or yellow bell pepper
1
tablespoon lime juice
2
cans (8 oz each) crushed pineapple in juice, drained
24
cooked deveined peeled large shrimp (about 2 lb)
Cilantro sprigs, if desired
Preparation
If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.
