Happy Cinco de Mayo! Summer is almost here and we can’t wait to be sitting on a patio, margarita in hand, watching the boats come and go from the dock. To celebrate the coming of summer AND the fifth day of May, we have a few delicious recipes courtesy of Mile High Marina for you to try today!

Basil Cucumber Margarita

2 oz Patron Silver tequila

2 tsp agave nectar

juice of one or two limes

1 oz Citronage or Cointreau

2/3 fresh basil leaves

3/4 cucumber slices

In a cocktail shaker combine basil, cucumber, lime juice and agave. Muddle well. Add tequila, Citronage and a hand full of ice cubes. Shake well. Strain into a chilled glass with ice. Garnish with cucumber wheel.  Serves 1.

Shrimp Ceviche

2-3 lbs cooked shrimp (lightly grilled or wok fried) diced into ¼ inch pieces

2-3 large tomatoes, diced

1 red onion, diced

1 bunch cilantro, diced fine

1 serrano or jalapeno pepper, diced fine (heat is personal, so you may need to experiment)

8 limes, juiced   (approx. 1 cup)

8 lemons, juiced (approx. 1 cup)

2 oranges squeezed (approx. ½ cup)

2 large cucumbers, diced into ¼ inch pieces

1 tsp kosher salt or to taste

1 tbl dried Mexican oregano

Since this recipe calls for cooked shrimp, there is no need to “cook or marinate” the shrimp in the citrus juices. Simply combine all the ingredients in glass or stainless bowl and stir gently to combine. Let sit at room temperature for 10 minutes and adjust seasonings. Spoon into margarita or decorative glasses and garnish with avocado, shaved radish, and lime wedge. Serve with your favorite hot sauce like Tapatio or Cholula and tortilla chips.  Serves 6-12.

Looking for more summer fun? Check out Visit McCall Magazine and start planning your getaway in McCall!