1-First Step: Mix the sauce base Start by gathering a small mixing bowl and adding the cocktail sauce, fresh lime juice, hot sauce, drained crushed pineapple, and minced yellow pepper. Stir everything together until the mixture looks evenly combined. The pineapple should be well drained so the sauce stays thick and does not become watery.

2-Second Step: Chill the sauce Cover the bowl and refrigerate the sauce for at least one hour. This resting time lets the flavors blend and settle. If you are short on time, you can chill it a little less, but the full hour gives the best taste.

3-Third Step: Prepare the rims Before assembling the shooters, cut a lime wedge and rub it around the rim of each shot glass. Then place the coarse salt and coarse pepper on a small plate or shallow dish and dip the moistened rims into the mixture. Turn each glass gently so the salt and pepper stick evenly.

4-Fourth Step: Assemble the shooters Set out 12 shot glasses on a tray or serving board. Divide the chilled cocktail sauce evenly among the glasses. Each glass should get a good spoonful of the pineapple and pepper mixture, so give the sauce a quick stir before portioning if needed. Next, place one cooked shrimp in each glass. If your shrimp are large, let the tail rest over the rim for a pretty presentation. If you are using smaller glasses, you can gently curl the shrimp into the sauce instead. The goal is to make each glass neat, balanced, and easy for guests to pick up.

5-Final Step: Garnish and serve Finish each shooter with a small sprig of cilantro if desired. The green garnish adds freshness and makes the appetizer look complete. Serve right away for the best texture and temperature.