Baja Shrimp
The tiki lounge, with its tropical-themed refreshments and throwback entertainers, is a highlight of the Denver Modernism Show, a popular midcentury modern convention and market happening Friday through Aug. 29 at the National Western Complex. A “tiki salsa” akin to this one is served during the opening-night soiree and helps set off the event’s groovy retro vibe. Serves 4. Mai-tais and flower leis are optional. Elana Ashanti Jefferson
Ingredients:
1 pound cooked shrimp, 21-25 size
1 tablespoon olive oil
1 cup water
4 cups Clamato juice
1 tablespoon Worcestershire sauce
2 dashes Cholula hot sauce
1 red onion
3-4 Roma tomatoes
1 small jalapeño pepper
1 cucumber, peeled and seeded
1 bundle cilantro, finely diced
2 avocados
1 tablespoon granulated garlic
1 tablespoon chili powder
1 tablespoon salt
1 tablespoon pepper
2 medium limes
Directions
In a large bowl, mix the shrimp, olive oil, water, Clamato, Worcestershire and Cholula; marinate for 30 minutes.
Dice the red onion, tomatoes, jalapeño and cucumber, and mix with the cilantro. Add to the shrimp mixture. Stir about 2 to 3 minutes.
Add the garlic, chili powder, salt and pepper, and squeeze the 2 limes into the mixture. Marinate for 30 minutes.
Peel and cut the avocados into pieces just before serving; garnish the salsa with the avocado pieces. Serve with blue-corn tortilla chips.
Compliments of KM Concessions and the executive culinary team at the National Western Complex.
