The beauty of this dish is after you eat the shrimp, you truly can turn back the Margarita and finish it off as a drink.
Basil Hayden’s Bourbon Margarita Shrimp Cocktail with coriander dusted grilled shrimp, avocado and jalapenos
16 Large Shrimp, peeled, de-veined, tail off
1 Red Bell Pepper, diced
2 Scallions, sliced
2 Fresh Jalapenos, minced
Juice of 1 Lime
1 Avocado, diced
3 tbsp Clinatro, chopped
2 tbsp Coriander, freshly ground
For the Margarita:
5 ounces Basil Hayden’s Bourbon
3 and 3/4 ounces Grand Marnier
3 and 3/4 ounces Rose’s Lime
5 ounces Sour Mix
Mix Margarita ingredients together and chill
Dust shrimp with coriander. Grill until cooked through, turning once (about a minute per side). Set 4 shrimp aside and dice the rest of the shrimp. Toss the diced shrimp with remaining ingredients and marinate in the Bail Hayden’s Margarita for 2 to 4 hours.
Fill 4 glasses with the marinated shrimp cocktail and garnish with the 4 reserved grilled shrimp. Salted rim optional.
Recipe from Jim Beam’s Culinary Art 2009 Bourbon Style Cooking School with Chef Tom Yates. Watch our episode from the event where we first enjoy the Basil Hayden’s Bourbon Margarita Shrimp Cocktail below
Whiskey Professors Steve Cole, Bernie Lubbers, and David Mays along with deSha’s Chef Tom Yates give us a taste of cooking with Jim Beam bourbons at the Kentucky Bourbon Festival 2009