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!

Ingredients:
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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