1 serve – Hi ball glass
60mls Tequila of your choice
120ml Tomato juice
30mls Lemon juice
4 dashes Worcestershire sauce
4 dashes hot sauce. We used The Lucky Taco’s Habanero Sauce
1 x tsp horseradish
½ tsp wholegrain or dijon mustard
Salt & Pepper
The Lucky Taco’s Chilli Salt
1 green chilli
1 cherry tomato
Pour a small amount of The Lucky Taco chilli salt onto a small plate or saucer.
Prepare your glass by running a wedge of lemon around the edge of the rim. Lightly dip the glass into the chilli salt to coat the rim.
Slice a chilli and cherry tomato lengthways and feed through a small skewer. Sit this across your glass as the garnish.
Place glass to the side.
Strain into glass, top with ice and enjoy!
Prep time: 30 mins
Ready to serve: 1 hr 30mins
½ brown onion – chopped
¼ cup fresh lime juice
250 grams cooked shrimp – peeled and tails removed
½ cucumber – finely chopped
½ stalk celery – finely chopped
1 tomato – chopped
1 jalapeno pepper – seeded & finely chopped
½ bunch fresh coriander leaves – chopped
2 teaspoons of salt
2 teaspoons of ground black pepper
1 cup tomato or Clamato juice
½ cup chilled ketchup
1 avocado – chopped into small cubes
1 Tablespoon hot sauce – we used The Lucky Taco’s Chipotle Hot Sauce
Mix lime juice and onion in a small bowl and set aside
In a large bowl toss and combine shrimp, tomato, cucumber, celery, jalapeno, salt and pepper
In a separate bowl, whisk tomato juice, ketchup, coriander and hot pepper sauce. Add to lime juice and onion and stir together.
Stir dressing into shrimp mixture.
Gently fold in avocados.
Cover and place in refrigerator to chill for at least an hour before the guests arrive! Serve with Huntley & Palmers Chilli Relish Flatbread Minis on the side
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