Mojito's Spicy Shrimp Cocktail

Cocktail Sauce

10 tomatoes, halved
2 Tablespoons olive oil
1 – 4 ounce can chipotles in adobo
2 cups pineapple juice
1/4 cup brown sugar
salt to taste 1. Season the tomatoes with salt and drizzle with olive oil. Arrange cut side up on a sheet pan and sprinkle with the brown sugar. Roast in the oven at 375 degrees for 15-20 minutes, until slightly charred.
2. Add the tomatoes, any juice from the roasting pan, chipotle chilies and pineapple juice to a sauce pot. Bring to a boil and reduce by 1/4. Puree in a blender. Cool and season to taste with salt.
3. Chill.

Shrimp Boil

1 lime
1 bay leaf
1 gallon boiling water
1 cup salt
2 pounds (16-20) shrimp 1. Add lime, bay leaf and salt to the boiling water.
2. In a bowl, pour boiling water over shrimp, let stand 8 minutes, strain and chill.

To Serve

1. Toss shrimp with chilled sauce and fresh lime juice.
2. Serve in a cocktail or martini glass with diced avocado and fresh cilantro.

Serves 4 as an appetizer or 8-10 as an hors d’oeuvre.