Appetizer Recipes
Mexican Shrimp Cocktail
Ingredients
- 2 pounds EZ peel shrimp, peeled and cooked
- 1 tablespoon crushed garlic
- 1/2 cup finely chopped red onion
- 1/4 cup cilantro, chopped
- 1 1/2 cups low salt tomato and clam juice cocktail
- 1/4 cup ketchup
- 1/4 cup lime juice
- 1 teaspoon hot pepper sauce, or to taste
- 1/4 cup prepared horseradish
- 1 large avocado
- Kosher salt to taste
Instructions
- Place the shrimp in a large bowl.
- Stir garlic, red onion and cilantro.
- Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce and horseradish.
- Season with salt.
- Gently stir in avocado.
- Cover, and refrigerate for 2 to 3 hours.
- Serve in one large bowl or ladle into individual bowls.