Course ground black pepper
1 C cocktail sauce
½ C finely chopped red or yellow pepper
1 tbsp. lime juice
2 cans (8oz ea.) crushed pineapple in juice, drained
24 cooked deveined peeled large shrimp
24 shot glasses
Rub rims of 24 shot glasses with lime wedges; dip rims in coarse salt and pepper.
In medium bowl, mix cocktail sauce, bell peppers, lime juice, pineapple. Place about 1 tbsp. sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving. Time.