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.