Zesty Herb & Lemon

Ingredients for shrimp:

2lb Jumbo shrimp, (cleaned and deveined)

¼ cup extra virgin olive oil

1 large lemon (squeezed)

1 tbsp red vine vinegar

1 tsp Cathy's Dill Weed

1 large storage bag

1 12oz bottle of Heinz original Cocktail sauce

8 martini glasses

2 lemons sliced in thin slices, for garnish

Directions

1.     In a small bowl, whisk lemon juice, red wine vinegar, Cathy's Dill Weed, and Tones Ground Black Pepper. Gradually whisk in the oil in a steady stream, until it emulsifies and thickens slightly.

2.     Place shrimp in a large storage bag and pour marinade over shrimp. Refrigerate shrimp and marinade for 1to 2 hours.

Ingredients for slaw:

1 16 oz bag of tri-color Cole slaw (green cabbage, carrots & red cabbage)

4 tbsp red wine vinegar

1 tbsp apple cider vinegar

Tones Sea Salt and Tones Ground Black Pepper

2tsp Dijon mustard (optional)

¾ cup extra-virgin oil

Directions:

In a small bowl, whisk the vinegar with the Tones Sea Salt, Tones Ground Black Pepper, and mustard, if using. Gradually whisk in the oil in a steady stream, until it emulsifies and thickens slightly. Taste for seasoning. Add slaw and mix well. Cover and refrigerate for at least an hour.

Assemble Cocktail Shrimp Martini

1.     place 2 tbsp of cocktail sauce in bottom of glass

2.     place ¼ cup of coleslaw on top of cocktail sauce

3.     place 4 shrimp around top of glass

4.     garnish glass with lemon slice and serve

Enjoy!!