Batter Up! I’ve teamed up with Kingsford® Charcoal and the release of their “new” Taste of The Game cookbook. This book features 3o iconic recipes inspired by the teams of the Major League Baseball league.

This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.

Hey, friends! If you’ve been a follower for a while you may know that I had spent a few years in Houston working as a Natural Gas Scheduler. While I was there I fell in love with the people, the food, the communities, and of course the sports teams. Houston is home to many teams but the one that I will be featuring today is the Houston Astros. This Tex-Mex Shrimp Cocktail is inspired by the Houston Astros team and features grilled jumbo shrimp from the Gulf of Texas. Now I’ll be wishing all day that I was back along the coast to enjoy all the fresh seafood and to be catching a game at Minute Maid Park. 

If you aren’t able to make it out to a baseball game you can now enjoy this recipe as well as many others in the comfort of your own home. Grab a bag of Kingsford® Original Charcoal, dust off the grill, and get ready to entertain your family and friends. I was fortunate enough to treat a few neighborhood friends to this Tex-Mex Shrimp Cocktail.

TIPS: This dish packs some heat, so if you have kids around that are wanting to dive in just reduce the amount of Cholula to the recipe. If you don’t like cilantro just swap it for parsley in this dish. Also, if you want more of a chunky style cocktail add one more avocado.

You can view ALL team-inspired recipes at Taste of The Game or you can buy a hardback book on Amazon. 

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Tex-Mex Shrimp Cocktail

Yield: 4-6 skewers

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

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Ingredients

• 1/2 cup ketchup
• 1/4 cup lime juice
• 1 cup pico de gallo
• 2 tablespoons Cholula® hot sauce
• 1/4 cup olive oil
• 1 avocado, diced
• 2 pounds jumbo Gulf shrimp, peeled, deveined, tails left on
• 1 tablespoon vegetable oil
• 2 tablespoons chopped fresh parsley or cilantro leaves
• metal or wooden skewers (soaked in water for at least 30 minutes)

Instructions

1. To make the sauce, whisk together the ketchup, lime juice, pico de gallo, hot sauce and olive oil. Gently stir in the avocado, season to taste with salt and pepper, and set aside. Add more hot sauce if desired.
2. Using Kingsford® Charcoal, prepare the grill for direct cooking and preheat to 450 degrees Fahrenheit.
3. Place shrimp in a large bowl, add the vegetable oil and season with salt and pepper, to taste. Toss well to combine.
4. Thread seasoned shrimp onto the skewers. Gently place the shrimp skewers on the grill. Cook for 2 to 3 minutes total per side. The shrimp is ready when bright pink and slightly charred. For your safety, please reference the USDA safe cooking temperatures.
5. Serve the shrimp with the Mexican cocktail sauce, garnished with chopped cilantro.

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