This shrimp salad has a beer kicker

An unusual and tasty appetizer, Chipotle Shrimp and Lager Beer Cocktail Salad, uses beer to bring alive the flavor of the shrimp.

Peeled shrimp are poached in beer and garlic, then chilled.

The poaching liquid is then reduced and added to mayonnaise, chili sauce, lime juice and chiles, to make a spicy and delicious dipping sauce.

Put the dish together by serving the shrimp on a bed of arugula or other lettuce, adding diced avocado and halved grape tomatoes, topping with the dipping sauce, and serving with tortilla chips.

This recipe can be made into a main course by increasing the number of shrimp per serving. Serve with cold golden ale or pilsner beer.

Chipotle Shrimp and Lager Beer Salad

24 large shrimp (about 1 pound), peeled, with tails intact

1 bottle (12 ounces) lager beer or golden ale beer

3 cloves garlic, smashed

1/4 teaspoon salt

3 chipotle peppers in adobo sauce, minced

2 teaspoons adobo sauce

2/3 cup mayonnaise

1/4 cup chili sauce

1 tablespoon lime juice

1 tablespoon fresh chives, chopped

3 cups arugula or other lettuce leaves

1 avocado, peeled and diced

1/2 pint grape tomatoes

Tortilla chips

In large skillet, place shrimp in single layer. Add beer, garlic and salt. Turn heat to medium-low and slowly poach shrimp, turning while cooking until cooked through, about six to eight minutes. Remove shrimp to bowl with slotted spoon. Chill shrimp in refrigerator.

Boil poaching liquid and garlic about six minutes, or until reduced to 1/4 cup. Pour liquid into small bowl. Mash garlic into beer reduction with a fork. Cool. Stir in chiles, adobo sauce, mayonnaise, chili sauce, lime juice and chives. Chill.

To serve, line plates with lettuce leaves. Top with shrimp, avocado and tomatoes. Serve with chipotle cocktail sauce and tortilla chips.

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