Appetizer Saturday

It's Appetizer Saturday!  Today's amuse-bouche is sort of a southwest spin on Shrimp Cocktail. With my cousin playing the role of lovely assistant/food stylist/photo wench*, I really think we hit this one out of the park.

Because of the light, almost spa-like quality of this dish, I've decided to name this dish "Sedona Shrimp Cocktail."





Sedona Shrimp Cocktail
   serves 4-6 people, 4 shrimp per person

1 1/2 lbs of size 16-20 shrimp
juice of 2 limes
1/2 cup yogurt
1 TBS garlic powder
3 TBS minced fresh cilantro
1/4 tsp. chipotle powder
1/4 tsp. sugar
Salt and pepper to taste

    Set a pot of water on to heat, medium-high heat. Add the shrimp to the boiling water and cook for 2-3 minutes. While the shrimp are cooking, add the lime juice to a bowl of ice water. When the shrimp are done cooking, shock them in the lime-ice water to chill.
    While the shrimp are chilling, make the sauce by mixing together the remaining ingredients in a small bow.  Be careful with the chipotle powder, because it can easily overwhelm the other flavors in the dish.
     To serve, peel the shrimp and arrange the shrimp on a small decorative plate and drizzle the sauce over the shrimp.  Bon Appetit!


*Truth to tell, she did most of the work.