Southwestern Shrimp Cocktail

Peppers, tomatoes, chiles, and of course “mother corn,” all native to the Americas, were cultivated by Indigenous peoples as a basic part of their diet. These colorful foods come together beautifully in this hearty version of shrimp cocktail. Serve this in a large martini or margarita glass to show off the ingredients, which are roasted or grilled then chopped and combined with cooked pink shrimp and vegetable puree.