DERBY DAY / CINCO de MAYO ~ FIESTA SHRIMP COCKTAIL & MUSTARD BOURBON BEEF TENDERLOIN

FIESTA SHRIMP COCKTAIL

~ Jalapeno peppers give it a kick

30 chilled cooked & deveined shrimp with tails

4 chopped and seeded plum tomatoes

1/2 coarsely chopped red onion

1 seeded jalapeno pepper

2 cloves garlic

1/4 cup chopped fresh cilantro

1/4 cup fresh lime juice

1/4 tsp. cayenne pepper

1/4 tsp. freshly cracked pepper

pinch coarse salt

1 large diced ripe avocado

lime slices for garnish

Process tomato, onion, jalapeno pepper, garlic, cilantro, lime juice, cayenne, salt & cracked pepper in food processor; coarsely chop. Blend in avocado. Either spoon into 6 individual cocktail glasses or one large glass bowl. Arrange chilled shrimp around edge of glass. (six servings)

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MUSTARD BOURBON BEEF TENDERLOIN

~ perfect for Derby Day

1/2 cup Dijon mustard

1/4 cup Bourbon

1/4 cup soy sauce

1/2 cup packed brown sugar

3 Tbsp. Worcestershire sauce

1 bunch minced green onions

3 cloves minced garlic

1 Tbsp. chopped fresh rosemary

freshly cracked pepper

1 (4 1/2 - 5 lb) trimmed beef tenderloin

or fillets for grilling

Combine above ingredients, reserving 1/2 of chopped green onions for garnish. Sprinkle tenderloin with cracked pepper and marinate several hours or overnight, turning occasionally.
Let set at room temperature. Remove from marinade and place in roasting pan. Bake at 500-degrees for 30-35 minutes or until thickest portion of tenderloin registers 145-degrees (medium rare) or grill fillets over hot coals until desired doneness. Loosely cover tenderloin and let stand 15 minutes before serving.
Bring marinade to boil and simmer 5 minutes. Serve sauce over sliced tenderloin and sprinkle with additional chopped green onions.

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