The wine shop I work for recently had a Sangria party for our customers. This was one of the recipes we used. It is best to allow this to sit overnight (add ice just before serving) but if you're in a rush it will still be good to drink right away.
I don't have a clue where I got this recipe or why it's called "Parrot Head" punch. But I DO know it's flavors go great together. Who needs alcohol?? NOT ME!! I really like using various fruit nectars in drinks too.
For anyone who has spent a vacation down south in the Caribbean likely has tried Conch Fritters. These are a soft and delicious seafood served simular to a veggie tray with a dipping sauce. The dipping sauce is to preferance, I have included my choice of sauce. The taste is matched by the difficulty finding conch at your supermarket. I found a few Asian supermarkets that carry conch meat always.
I'm not sure how this got it's name, since Ernest would never drink something so 'girly' but I had this drink at "Conchy Joe's" on the intra coastal waterway in Florida and drank it out of a tin cup at a thatched roof bar... what more could you ask for?? I think ole' Ernie would give me a pass!
This was posted on the Internet for someone who asked for a recipe like one in the frozen food section called Margaritaville's Island Lime Shrimp which I think is fantastic but I can't find it. Had it in Florida or NY I think. I'm still searching...Update: I found it in the freezer at Target! I still want to make this though!
From www.TopSecretRecipes.com This recipe is supposedly the one served at Jimmy Buffett's Margaritaville restaurants. My hubby is a big, big fan of Key Lime Pie, and we've sampled them about everywhere (including several in Key West), but I'd never made one until he requested it for his birthday. This is easy, creamy, flavorful, and it fills the crust to the top. Would be good also topped with a bit of raspberry puree. * I use recipe #112635 for the graham cracker crust.