Cilantro and lime juice add tang to taco seasoning for the first of the dipping duos, while salsa sasses up cocktail sauce for the other. Serve both with large shrimp for a holiday hit.
We've used shrimp with the tail shells, but you can also use shrimp with the tails on if you prefer.
Southwestern Cheese-Stuffed Chicken Roll-Ups
Southwestern Green Chile Soup
Shrimp Enchiladas with Sweet Corn Sauce
Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa
Southwest Mini Crescent Burritos