Ingredients
2
lb cooked deveined peeled large shrimp (total 41 to 50 shrimp), patted dry
1/4
cup Old El Paso™ Thick ’n Chunky salsa
1/4
cup cocktail sauce
1/2
cup mayonnaise
1/4
cup chopped fresh cilantro or parsley
1
to 2 tablespoons lime juice
1 1/2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
Preparation
Arrange shrimp in wreath pattern.
In separate small serving bowls, mix ingredients for both sauces. Serve shrimp with sauces.
