16 ounces chili pepperjack cheese, shredded
1 pound corned beef, cut into pieces
3 tablespoons fish sauce
2 tablespoons onion juice
2 teaspoons dried tarragon
1 cup sliced blue cheese
1 cup diced cucumber
1 cup salsa
2 cups lettuce
4 ounces shrimp cocktail
Slice peppers and cayenne peppers into 1/2 inch strips. Place on a plate (use aluminum foil with clear plastic wrap) and drizzle with batter. Roll peppers in harissa mixture. Cover and refrigerate over night.
Chop peppers into small pieces. Wet hands and rub peppers in margarine. Combine Mexican-style seasoning and white sugar in small bowl.
In a large bowl, stir together the fish sauce, onion juice, tarragon, blue cheese, cucumber, salsa, and lettuce. Boil over low heat until thickened, about 4 minutes.
Remove from pot and add four ounces shrimp cocktail. Simmer for 7 to 8 minutes, stirring occasionally, over medium heat.