One of my favorite things to make, serve and eat is my Mexican Shrimp Cocktail. This beautiful, bright and healthy dish can be served year round as a lunch main course or dinner appetizer. Traditionally this shrimp cocktail is served with a side of saltine crackers. I like having extra condiments like jalapenos for those who want to add a little more heat and garnish with extra avocado and cilantro to cool things down. Enjoy!
Ingredients:
2 pounds of Cooked shrimp (Peeled & Deveined)
1/4 cup Fresh squeezed lime juice
2-5.5 fluid ounces of Tomato juice
I bottle 8 fluid ounces Clam juice (Bar Harbor is my preferred brand)
1/2 cup Ketchup
1/2 cup Chopped fine red onion
11/2 tablespoon of Crushed garlic
1/2 cup of Fresh cilantro chopped (Extra for garnish)
2 tablespoon of Fresh ground horseradish or store-bought creamy style
1 teaspoon Hot pepper sauce
Fresh ground black pepper, to taste
1 Large tomato, chopped
1 1/2 cups Cucumbers, chopped
1 Large avocado (Optional extra for garnish)
Directions:
Mix all ingredients except for shrimp and avocado in large bowl.
Add shrimp, then gently fold in avocado.
Refrigerate 2 hours before serving.
Serve in large bowl or in individual serving dishes.
Garnish with extra cilantro & avocado.