SHRIMP SHOOTERS

6 shooters

1 dozen shrimp,peeled, de-veined, with tails on cooked- then chilled

1/2 cup tequila

1/2 cup fresh lime juice

1/2 cup  of your favorite salsa

cilantro sprigs

shot glasses that have been chilled in the freezer until frosty

If your salsa is too chunky - blend it in a blender or food processor until pretty smooth- but not totally liquified.. Combine the salsa, lime juice, tequila, and a few sprigs of cilantro. Check for seasoning. Chill- you want it very cold.

Assemble the shooters:

Discard the cilantro and then pour equal amounts of the tequila/lime juice into well chilled shot glasses.

Curl 2 shrimp over the rim of the glass and garnish with a cilantro sprig.

Serve right away.