McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




Grilled Shrimp Cocktail with Salsa

McCormick and Schmick's Recipe

4 medium yellow tomatoes (1 pound), seeded and finely chopped
1 yellow bell pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 stalk celery, finely chopped
1/2 small red onion, finely chopped
2 tablespoons minced fresh chives
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
several dashes hot sauce, to taste
1 pound raw shrimp (21-25 per pound), peeled and deveined
2 cloves garlic, minced
2 tablespoons minced fresh thyme

Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.

Mix shrimp, garlic and thyme in a medium bowl; cover and refrigerate for 20 minutes.

Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium high and oil the grill rack. Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.

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