We decided on a Mexican Theme which is always popular with high school kids.
Fresh Tomato Salsa and Mango Salsa
Mexican Layered Dip
Roasted Shrimp with Chipotle Aioli
Cilantro Lime Rice
Black Bean, Corn, Pepper, Carrot, Tomato Filling
6 Spice Rubbed Pulled Chicken Filling
Marinated Steak Strips
Chocolate Chip Cookies
Key Lime Pie Bites
Mexican Spice Dark Chocolate Tarts
Chipotle Brown Sugar Lime Popcorn
Cynthia O'Hanlon did a wonderful job setting the perfect buffet
table and I provided the food. I thought I would share a new twist on shrimp cocktail which was a bighit. I will preface that they are spicy but you can adjust the amount of chipotle to suit your taste.
Chipotle Shrimp with Aioli
1 pound of shrimp, peeled and deveined with tails
1 tablespoon olive oil
1/4 teaspoon chipotle powder
1/4 teaspoon salt
1/2 cup mayo
¼ teaspoon chipotle powder
¼ teaspoon salt
½ teaspoon cumin
1 small garlic clove, grated
Juice of ½ lime
Preheat oven to 425 degrees.
Toss shrimp, olive oil, ¼ teaspoon chipotle powder, and ¼ teaspoon
salt together in a small bowl.
Place on a baking sheet and roast until bright pink, about five to
In a small bowl, combine remaining ingredients. Season with salt and pepper.