This gorgeous seafood cocktail is named after Huatulco, the impossibly beautiful seaside resort in the Mexican state of Oaxaca.

16 large shrimp, peeled and deveined (leave tails on)
salt and freshly ground black pepper to taste
6 fresh tomatillos, husked and diced
1/4 onion, minced
1 ancho chile, stemmed, seeded, and cut into threads
2 tablespoons fresh lime juice
1 cup puréed mango (or mango nectar)
1/4 cup finely chopped fresh cilantro
1 cup diced tomato

Heat the grill until medium hot. Season the shrimp with salt and pepper and cook, turning once, for about 2 minutes on each side or until just done. Let cool, cover, and refrigerate until ready to eat.

In a bowl combine the tomatillos, onion, ancho chile, lime juice, mango purée, cilantro, and tomato. Toss and season with salt. Let stand, covered, for at least 2 hours in the refrigerator.

Divide the mango mixture among 4 small martini glasses. Partially submerge 4 shrimp in each glass with the tails hooked over the rim. Serve at once. Serves 4.

Recipes from Nuevo Tex-Mex: Festive New Recipes From Just North of the Border by David Garrido and Robb Walsh. Published by Chronicle Books, 1998, $19.95.