Ingredients Weight Measure
Butter 4 Tbsp.
Garlic, cloves, minced 2 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Lime juice, fresh 1 Tbsp.
Shrimp, medium, shelled, deveined 1 lb.


Ingredients Weight Measure
English cucumber, diced 1 cup
Tomato, small, diced 1 ea.
Avocado, small, cubed 1 ea.
Red onion, chopped 2 Tbsp.


Ingredients Weight Measure
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Tomatoes, peeled, deseeded 2 ea.
Orange juice 1/4 cup
Lime juice 2 Tbsp.
Red onion, chopped 1 Tbsp.
Cumin, ground 1/4 tsp.
Garlic salt 1/4 tsp.
Black pepper, cracked 1/4 tsp.


Ingredients Weight Measure
Cilantro, fresh, chopped 2 Tbsp.


  1. To prepare the Marinade, melt the butter in a saucepan and add the garlic, TABASCO® Green Jalapeño Pepper Sauce and lime juice. Simmer the mixture for a couple of minutes.
  2. To prepare Shrimp, thread the shrimp on skewers. Baste the shrimp with the marinade and grill over a medium heat, basting continually with the sauce.
  3. To make the Cocktail combine all the ingredients, except the cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses.
  4. To prepare Sauce, place all the ingredients in a blender or food processor and puree until smooth. Pour over the cocktail mixture.
  5. Arrange the shrimp around the rim of the glasses, garnish with the chopped cilantro and serve.

Yield: 4 servings