Detective Garza ~ “The sun is going down and for the first time in months it’s actually cooler outside than inside. So, for the next course of my birthday dinner, we move to a shaded patio where we’re served our appetizer: Pomegranate Shrimp Cocktail. I’ve never had pomegranate seeds before, and I suspect from the funny looks my boys are giving the dishes, that they’re not familiar with them either. Except for Calum, of course! He’s not only finished his bowl, he’s eyeing mine. LOL.
I know I complained last week about this party, but now that we’re all more relaxed (after those Blackberry Mint Juleps!) I’m beginning to enjoy myself. I’ve forgotten what it’s like to have friends just to chill with, talk to about sports or random things (like women), or even just sit in silence while we listen to the Celtic music coming from the bar. I didn’t even realize until tonight how much I missed this kind of companionship. I think it’s been at least five years since I’ve had such good friends.
I hear noise from the bar and realize that Vane and Luke have arrived. Although they were expected, they’ve left their boss Kells behind. I have to admit I’m okay with that. Kells is a bit intense. I’m not sure if he knows how to relax, even around his own men. Another plus of Kells being a no-show? Calum gets to eat his shrimp cocktail!”
Garza’s Pomegranate Shrimp Cocktail
Ingredients
- 2 limes
- 1⅓ cups mayonnaise
- ½ cup ketchup
- 1 teaspoon smoked paprika
- 2 avocados
- 1 pomegranate
- 60 cooked peeled, deveined extra-large shrimp (size 26/30), chilled.
- 1/2 cup chopped chives
- 12 butter lettuce leaves washed and dried
Instructions
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Chill the cooked and peeled shrimp for at least 4 hours.
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Squeeze 1 Tablespoon of juice from 1 lime. Cut the second line into 12 wedges for garnish. Set aside.
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In a bowl, stir together the mayonnaise, ketchup, lime juice, and smoked paprika until well mixed.
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Peel and pit the avocados. Cut and dice the avocados into 1/2" chunks. Remove the seeds (arils) from the pomegranate.
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Line each glass with a lettuce leaf. Divide the dressing among the 12 (6-ounce) serving glasses. Add the avocado, shrimp (at least 3 per glass), and pomegranate seeds on top. Garnish with a lime wedge and chopped chives. Serve immediately.
