Avocado and Lime Shrimp Cocktail

July 2, 2017


Avocado and Lime Shrimp Cocktail

makes 4 large or 6 smaller servings
1 pound chilled peeled, deveined and steamed shrimp and tails removed
2/3 cup ketchup
2/3 cup Pico de Gallo
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
3 tablespoons hot sauce (like Tabasco or Crystal)
sea salt and fresh cracked black pepper to taste
1 ripe avocado, sliced into chunks
1/4 cup cilantro, coarsely chopped
tortilla chips for serving
lime wedges for serving
In a medium bowl, stir together ketchup, Pico de Gallo, lime juice, olive oil and hot sauce. Taste a bit of the mixture and add more hot sauce, salt and pepper to your taste.
Add the steamed and chilled shrimp, the avocado, and the cilantro.  Stir to combine.  Taste again and season accordingly.
Cover and refrigerate for at least an hour before serving.  Serve chilled with crisp tortilla chips.  
Recipe adapted slightly from The Hot Sauce Cookbook by Joy Wilson

Glass I Love! Check out Eli’s Installation. “Crafted” versus “Craftsmanship”
Glass I Love! Check out Eli’s Installation.
“Crafted” versus “Craftsmanship”

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Grand Haven, MI 49417
Cyndi Casemier, Owner

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