A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension. In a pinch, substitute a Mexican hot sauce like Cholula for the chile powder and the jalapeño chile, and the result will be equally good.

Ingredients

For the Shrimp:

• 4 to 5 tablespoons butter or vegetable oil

• 2 to 3 cloves garlic, minced

• 2 teaspoons ground guajillo chile or substitute chile de arbol chile powder

• 1 tablespoon lime juice, fresh preferred

• 1 pound medium-sized shrimp, shelled and deveined

For the Cocktail:

• 1 small cucumber, diced

• 1 small tomato, diced

• 1 small avocado, cubed

• 2 tablespoons chopped red onion

• 2 tablespoons chopped fresh cilantro

For the Sauce:

• 2 tomatoes, peeled and deseeded

• 1/4 cup orange juice

• 2 tablespoons lime juice

• 2 serrano chiles, seeds and stems removed, quartered, or substitute jalapeños

• 1 tablespoon chopped red onion

• 1/4 teaspoon ground cumin

• 1/4 teaspoon garlic salt

• 1/4 teaspoon cracked black pepper

Instructions

To prepare the shrimp, melt the butter in a saucepan, add the garlic, chile, and lime juice. Simmer the mixture for a couple of minutes. Thread the shrimp on skewers. Baste the shrimp with the chile butter and grill over a medium heat, basting continually with the sauce, for 3 to 4 minutes or until the shrimp turns pink and opaque.

To make the cocktail, combine all the ingredients, except the shrimp and cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses, such as parfait glasses.

Place all the ingredients for the sauce in a blender or food processor and puree until smooth. Pour over the cocktail mixture, arrange the shrimp around the rim of the glasses, garnish with the chopped cilantro, and serve.

This is one of those cross-over dishes that can be served whole as an entree or cut into wedges as an appetizer. Feel free to substitute chicken pieces for the shrimp if you like.

Ingredients

Tequila, Jalapeno Chiles, Shrimp, Tortillas, Guacamole, Cheese

Instructions

This is one of those cross-over dishes that can be served whole as an entree or cut into wedges as an appetizer. If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. Feel free to substitute chicken pieces for the shrimp if you like. Would you dare serve this with Tropical Rum Slush? Well, why not? We do.

Margarita Marinade

• 1/4 cup tequila

• 3 tablespoons triple sec

• 2 tablespoons vegetable oil

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon finely chopped onion

• 2 serrano or jalapeño chiles, seeds and stems removed, finely chopped

• 1 teaspoon ground chipotle chile powder

The Shrimp and Final Preparation

• 1 pound small shrimp (26 to 30 per pound), peeled and deveined

• 6 7-inch flour tortillas

• Vegetable oil

• Guacamole (two mashed or finely chopped avocados mixed with
  1/2 chopped onion, 1/2 chopped tomato, 1 minced serrano or jalapeño
  chile, and a little lime or lemon juice)

• 1,5 cups shredded Monterey Jack or asadero cheese

• Chopped fresh cilantro.

Combine all the ingredients for the marinade in a nonreactive bowl. Toss the shrimp in the mixture and marinate for one hour.

Place the shrimp in a grilling basket and place over the fire, shaking the basket often to make sure the shrimp is grilled on all sides. Grill for about 4 minutes over a medium fire, or until the shrimp just turn pink and are opaque. Remove from the fire.

Brush one side of 3 tortillas with the oil. Spread the guacamole over the other side of each oil-brushed tortilla, divide the shrimp among each, sprinkle with the cheese and cilantro, and press firmly together. Top with the remaining tortillas and brush with oil.

Grill the quesadillas over medium heat either by the indirect method for 5 minutes, or direct method for 3 to 4 minutes or until the tortillas start to brown and the cheese melts, turning once–carefully.

Cut the quesadillas into wedges, top with a dollop of guacamole if desired, and serve.

Yield: 16 to 24 wedges

Heat Scale: Mild

Thanks to Jeff Gerlach for this great basic ice cream recipe, to which we have added mulberries as the fruit of choice. You will need an ice cream maker for this one, but the result is worth it. Note that mulberries are naturally sweet, so you may want to taste them to determine how much sugar to add, if any. This is a very forgiving recipe, so feel free to improvise. Warning: All of the tongues of the diners will be stained purple.

Ingredients

• 1 cup half and half

• 1 cup whipping cream

• 4 egg yolks

• 3/4 cup sugar (optional or to taste)

• 2 cups pureed mulberries (strained for a smoother ice cream, if desired)

Instructions

In a saucepan, heat the half and half, taking care not to boil. In a bowl, whisk together the whipping cream and the egg yolks. Slowly pour the heated half and half into the egg yolk mixture and whisk until smooth. Return this mixture to the saucepan, add the sugar, and cook over medium heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes. Remove from the heat and allow to cool for 30 minutes in the refrigerator.

Add the mulberry puree, mix well, and process in the ice cream maker according to the manufacturer’s instructions.