A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension.
We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.