Michelada shrimp cocktail

Michelada shrimp cocktail

A few years ago, I began seeing at Mexican seafood restaurants an unusual concoction: a can of beer topped with shrimp. Squiggles of hot sauce would be drenched across the shellfish, so much that often the sauce ran down the side. The can might even be served on a plate, with cucumbers, avocados, and more salsa sitting at the base. The name of this extravagant combination would vary, but usually it would be called Mexican shrimp cocktail.

Prior to its arrival in Texas over the past 10 years or so, there have been less wild dishes also with that name . . .


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