Michelada con Camarones (Spicy Beer Cocktail with Shrimp)

by0| PUBLISHED Jul 17, 2012 4:00 AM
Michelada con Camarones (Spicy Beer Cocktail with Shrimp)
This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night. Get the recipe for Michelada con Camarones (Spicy Beer Cocktail with Shrimp) ». Todd Coleman
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This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.

Yield: makes 4 Drinks

Ingredients

  • 24 cooked, peeled shrimp
  • 2 <sup>1</sup>⁄<sub>2</sub> cups Clamaato juice
  • <sup>1</sup>⁄<sub>2</sub> cup lime juice, plus extra for glass rims
  • <sup>1</sup>⁄<sub>4</sub> cup fresh orange juice
  • 1 tbsp. Worcestershire sauce
  • <sup>3</sup>⁄<sub>4</sub> tsp. freshly ground black pepper
  • <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
  • 1 clove garlic
  • <sup>1</sup>⁄<sub>2</sub> serrano chile, stemmed
  • 4 lager beers
  • Chile powder, for dusting glass rims and shrimp

Instructions

  • Pour some lime juice on a plate and chili powder on another; dip rims of 4 pint-size beer mugs in juice, then chili powder. Dip tops of shrimp in chili powder; set aside. Purée Clamato juice, lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, and serrano chile in a blender. Divide among mugs, and fill with ice; top each with a lager beer. Place 6 shrimp each on 4 skewers; place a skewer across each mug.