Ingredients Jump to Instructions ↓

  1. 1 lb Large Shrimp , cooked, cleaned and shelled

  2. 2 Large Alaskan King Crab Legs , steamed and shelled

  3. 1 Large Green Zucchini , semi-peeled, sliced and diced

  4. 1 Large Yellow Zucchini , semi-peeled, sliced and diced

  5. 1 Large Hot House Tomato , sliced and chopped

  6. 1 Large Avocado , sliced and diced

  7. 1 Celery Stalk , sliced and chopped

  8. Sauce:

  9. Juice of One Large Lemon

  10. dash Basil , garlic, dill, lemon zest, to taste

  11. Ground Pepper & Sea Salt , to taste

  12. 1 Jalapeno , seeded and sliced

  13. 1 can Chopped Tomatoes With Oregano & Garlic

  14. 1 can Tomato Soup

  15. 1 bunch Cilantro , only the top, no stems

  16. Juice of One Whole Lime

Instructions Jump to Ingredients ↑

  1. Starting with zucchini, divide ingredients into four margarita glasses topping off with seafood. Chill full glasses and start sauce in a food processor using lemon juice, seasonings, jalapeno, cilantro, tomato soup, lime juice and tomatoes. Whirl until sauce is smooth. Taste and season with salt and pepper if needed. Chill and just before serving, pour sauce over each margarita glass, garnish with a leafy stalk of celery and lemon wedge. Serve with crackers, Melba toast or baguettes. Careful about how long you let the ingredients sit in the glass before you serve these, they might brown a little. Start off by adding some lemon or lime juice on top of the mixture while it is waiting in the refrigerator.


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