3 cups water
1 can beer
2 tablespoons shrimp boil
1 lemon, halved
1 pound large shrimp, tails intact
2 to 3 avocados
3 lemons, divided
½ cup mayonnaise
½ cup sour cream
¼ cup prepared horseradish
1 teaspoon freshly ground black pepper
1 cup chili sauce
¼ cup ketchup
3 to 4 tablespoons prepared horseradish
1 teaspoon Tabasco
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper to taste
¼ cup minced celery
1 cup prepared guacamole
1 tablespoon kosher salt
1 tablespoon Creole seasoning
Fresh parsley for garnish
In a medium-size pot, bring water, beer, shrimp boil, and lemon to a boil. Add shrimp and cook for about 7 minutes. Remove from heat and set aside. Cut avocados in half and remove pits. Using a sharp knife, make cuts through meat of avocados then remove slices with a spoon. Juice 1 lemon over sliced avocados and set aside. With a very sharp knife, slice 1 lemon into thin slices, removing seeds. Set aside.
For horseradish sauce: Mix mayonnaise, sour cream, horseradish, and 1 teaspoon black pepper together in a small bowl and set aside.
For cocktail sauce: Mix chili sauce, ketchup, horseradish, Tabasco, Worcestershire sauce, juice of remaining lemon, kosher salt, black pepper, and celery together in a small bowl. Check seasonings adding more hot sauce if needed.
Pour shrimp in to a colander. Peel shrimp, leaving tails intact. Remove black vein from back of shrimp and discard. Refrigerate all until ready to serve.
When ready to serve, wet rims of cocktail glasses with a pastry brush. Mix 1 tablespoon salt and Creole seasoning together in a saucer, and dip each glass rim in the seasoning. Fill each glass with equal portions of horseradish sauce, cocktail sauce, and guacamole. Alternate shrimp, avocado slices, and lemon slices around rim of each glass, garnish with fresh parsley and serve.
Yield: 4 servings
