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1
Thaw corn.
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2
Pan fry the corn in a non-stick skillet until it begins to brown.
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3
Seed and thinly slice the peppers.
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4
I used jalapeno peppers.
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5
Thinly slice the scallions and chop the chives and cilantro.
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6
Cool the corn and mix with the peppers, scallions, cilantro, and chives.
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7
Chill the corn mixture.
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8
Place the shrimp in a large skillet.
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9
Add two tablespoons lemon juice, Worcestershire sauce, and two tablespoons hot sauce.
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10
Add two cups of water.
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11
Cover and simmer until the shrimp are pink.
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12
(about 5 minutes).
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13
Stir the shrimp at least once while they simmer.
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14
Drain and cool the shrimp.
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15
Refrigerate the shrimp for one hour or until they are chilled.
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16
In a blender combine the tomato juice, tequila, teaspoon of hot sauce, remaining lemon juice, chives, cumin, Hidden Valley Ranch Dressing mix, and black pepper.
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17
Chill until ready to serve.
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18
Note- I used the Original Hidden Valley Ranch Mix.
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19
Rim four chilled cocktail glasses with salt.
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20
Spoon the corn mixture in the bottom of each glass followed by a layer of avocado.
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21
Arrange the shrimp around the inner rims of the cocktail glasses.
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22
Carefully pour the juice mixture int the center of each glass.
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23
Garnish with lime slices.
