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

FIESTA SHRIMP COCKTAIL

~ Jalapeno peppers give it a kick

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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

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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.