Sunday Brunch Shrimp Cocktail

Serves:
6
Chef:
John Huggins
Ingredients:

CILANTRO PESTO

24 shrimp
1 bunch fresh cilantro
3 cloves garlic
½ cup olive oil
½ teaspoon kosher salt
½ teaspoon pepper
¼ cup pine nuts or walnuts (we used walnuts for the Sweet Tea recipe)

Wash and dry cilantro. Put all ingredients except the oil into a food processor and slowly add oil until incorporated. Dredge shrimp in pesto and sauté until cooked. Serve at room temperature with cocktail sauce.

BLOODY MARY COCKTAIL SAUCE

½ cup ketchup
¼ cup vodka
¼ cup lemon juice
2 tablespoons horseradish sauce
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco
Mix all ingredients together and chill.

Chef's Narrative:
Every restaurant I have worked in that offers a Sunday brunch serves the classic Bloody Mary. I created this to kick off our 2008 Fish House Sweet Tea Cooking Class series, and I still have people commenting how much they enjoy this recipe.