Monday, May 3, 2010

Donna's Mexican Shrimp Cocktail

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This yummy recipe comes from Donna Ferguson of Poway, pictured here (on the left) with Phyllis Hays-Martin. You can serve this as a first course in a martini glass with a slice of fresh lime or as a dip with tortilla chips. It's hard to resist this one as it is easy to make and so colorful in its presentation. You can use any size shrimp. Muy delicioso!

1/4 cup catsup
1/4 cup lime juice
1-2 tsp hot pepper sauce
1 lb. fresh or frozen cooked shrimp, peeled and deveined
1/2 cup chopped tomato
1/4 cup snipped fresh cilantro
2 avocados chopped

Stir together the catsup, lime juice and hot pepper sauce.  Add the shrimp, tomato and cilantro and toss to coat.  Cover and chill 2-4 hours.  Right before serving, add the avocados and toss lightly.

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