• Slice each mushroom into 4 parts
• In a non-reactive bowl (preferably glass mixing bowl), toss the mushroom with olive oil, salt and pepper. Let sit for 10 minutes.
• Stir in the lemon and orange juices, cover, and refrigerate to chill before serving.
• Before serving, fold in red onion, bell pepper, cilantro, jalapeno, and chives.

Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)

• Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
• Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
• Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
• Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
• Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
• Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
• Tips:

  Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.

  Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.

  Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.

  Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.

Prepare the cocktail sauce

• Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
• Divide between 10 shot glasses leaving each 1/3 to 1/2 full

Put the appetizer together

• Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
• Place on celery stick in each shot glass
• Place two shrimp hanging over the rim of each shot glass
• Place a parsley sprig in each glass as a garnish
• Refrigerate until ready to serve