Ready to move beyond the classic shrimp cocktail? We thought so! Hard cider (fermented apple juice) infuses the shrimp with a faint hint of sweetness and subtle fruitiness. Cook shrimp up to 1 day ahead, then stir together a quick and colorful salsa just before serving.
Makes 6 servings
2 pounds peeled, large raw shrimp with tails
3 1/2 cups hard cider
2 teaspoons table salt
6 cups ice cubes
Devein shrimp. Bring cider and salt to a boil in a Dutch oven over medium-high heat. Add shrimp; remove from heat. Cover and let stand 5 minutes or until shrimp turn pink. Stir in ice; let stand 5 minutes. Remove shrimp; chill 1 to 24 hours. Serve with salsa.