Michelada con Camarones (Spicy Beer Cocktail with Shrimp)
This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.
Yield: makes 4 Drinks
- 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
- 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.
CocktailsFish & SeafoodMexicanProteinSeasonsShrimp & CrawfishDrinksIssue 149Latin AmericanRecipesShellfish
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