Recipe: Spiced Up Shrimp Cocktail

• ½ cup sliced almonds, toasted
• 1 bunch cilantro, cleaned, dried & chopped
• 1 small jalapeno or ½ poblano pepper, roasted, seeded and minced
• 1 lime, zest & juice
• 3 tablespoons sour cream
• 1/3 cup mayonnaise

Toast the almonds in a 350-degree oven for 5 minutes or until lightly browned. Remove from the oven and cool. In a Food Processor, puree the almonds, cilantro and jalapeno. Add the lime zest and juice and process. Add the sour cream and mayonnaise. Process again. Season with salt & pepper. Serve garnished with additional almonds and cilantro.

• 2 cups Regular Cocktail Sauce
• 1 orange, zest and juice
• ½ teaspoon or to taste Chipotle chilies, minced (optional)

• 2 large egg yolks
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• ½ teaspoon sugar
• 1 teaspoon dry mustard
• 1 scant teaspoon salt
• 1 cup canola, vegetable, or light olive oil

Heat the egg yolks, lemon juice, water, and sugar in a small pan over low heat, stirring constantly with a spatula. As soon as it starts to thicken, remove the pan from the heat scrape into a blender, and blend for a second or so, then let stand uncovered at least 5 minutes. Add the mustard and salt and start to blend, drizzling in the oil slowly.

Chill and keep for 4-5 days refrigerated.

Makes about 1-1/2  cups