How to Make a CBD Infused Mexican Shrimp Cocktail (Cóctel de Camarón)

This is my CBD infused spin on Mexican Shrimp Cocktail, or Cóctel de Camarón. It’s a great starter if you’re looking for something more filling than chips and salsa (but I usually make a meal out of it). The addition of CBD olive oil and hemp-infused hot sauce from Euphoria Eats make this edible cocktail a must-have item on your next party menu. While I love to serve it with lime-flavored tostones chips, plantain chips and tortilla chips are great options too. This Mexican Shrimp Cocktail is my go-to dish for Cinco de Mayo, but it can easily be enjoyed now and all summer long on your porches and patios.

INGREDIENTS

2 avocados, pitted and chopped

2 tomatoes, diced

5 cloves garlic, minced

1 medium Vidalia onion, chopped

1 jalapeño, seeded and diced

1 pound Jumbo Gulf Shrimp, peeled, de-

veined and lightly steamed (be sure to keep

an eye in these as they steam – you don’t want

them to be tough!)

½ bunch fresh cilantro, chopped

1½ cups Clamato

¼ cup lime juice

¼ cup Euphoria Eats Louisiana Hot Sauce

2 Tablespoons CBD olive oil

Pinch of salt

Freshly ground black pepper

Chips of your choice (Tortilla, Plantain, Tostones)

INSTRUCTIONS

Add all ingredients to a large bowl.
Mix to combine.
Cover and refrigerate for 30 minutes.
Ladle into margarita glasses, garnish with fresh cilantro and serve with tostones chips, plantain chips, or warm tortilla chips. Enjoy!