Cinco de Mayo falls on Tuesday this year. Create these delectable appetizers to serve your friends when celebrating! The recipes are from THE TEQUILA COOK BOOK by Lynn Nusom. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
MARINATED MUSHROOMS
- 1 can (16 oz.) BUTTON MUSHROOMS (The larger the mushrooms the better. If you can’t find the large cans in your supermarket – try a food wholesaler or specialty food shops.)
- ½ cup OLIVE OIL
- 1/3 cup WHITE WINE VINEGAR
- 2 tsp. LEMON JUICE
- ½ cup TEQUILA
- 1 tsp. CURRY POWDER
- 1 Tbsp. CILANTRO, chopped
Drain the mushrooms and spoon into a large glass bowl or plastic container. Mix the rest of the ingredients and pour over the mushrooms, stirring gently to make sure all the caps are coated with the mixture. Refrigerate overnight before serving. Serve garnished with sprigs of cilantro or parsley and toothpicks to spear the mushrooms, Serves 6 – 8.
MARINATED OLIVES
- 1 cup LIME JUICE
- ½ cup ORANGE JUICE
- 1 cup TEQUILA
- 3 GARLIC CLOVES, run through a garlic press
- 1 LIME, unpeeled, sliced
- 1 ORANGE, unpeeled, sliced
- 2 cans (6 oz. each) PITTED BLACK RIPE OLIVES
Mix together all the ingredients except the olives. Drain the olives and place in a glass bowl or plastic container. Pour the tequila mixture over the olives and refrigerate for at least 24 hours. Drain off the liquid before serving. Serves 6 – 8.
OLÉ SHRIMP DIP
- 2 cans (4¼ oz. each) SMALL SHRIMP, rinsed & drained
- 2 pkgs. (8 oz. each) CREAM CHEESE
- ¼ cup SOUR CREAM
- 1/3 cup your favorite RED SALSA
- ¼ cup TEQUILA
- 1 tsp. chopped CHIVES
- 1 Tbsp. fresh PARSLEY, finely chopped
- 1 Tbsp. fresh LIME JUICE
Mix all the ingredients together. Store in the refrigerator for at least two hours before serving. Serve with crackers or crudités. Serves 6 – 8.
ENJOY!
