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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This is our version of the extremely popular appetizer served at Chinook's restaurant in Seattle's Fisherman's Terminal. Fast and fresh, this makes a great party dish as almost everything can be made ahead of time. It's also a great main dish on those nights when it's too hot to cook in the kitchen. So sit back, relax, pop a cold one and imagine yourself on the beaches of Baja. This is one appetizer that let's you enjoy your own fiesta. Ingredients:
1/4 cup ketchup or 1/4 cup mild salsa |
1/4 cup fresh lime juice |
1 -2 teaspoon hot pepper sauce |
1 lb baby shrimp (cooked) |
1/2 cup tomato, chopped |
1/4 cup red onion, chopped |
1/4 cup fresh cilantro, chopped |
2 avocados, chopped |
1/4 teaspoon fresh ground pepper |
lime wedge |
old bay seasoning |
Directions:
1. In a large bowl, stir together ketchup, lime juice and hot pepper sauce.
2. Add shrimp, tomato, onion and cilantro. Toss gently to coat.
3. Cover and chill for 2 to 4 hours.
4. Just before serving, add avacados and toss to coat. Garnish with lime wedges.
5. Note: To make individual servings, run a lime wedge around rims of 4 cocktail glasses.
6. Dip rims in Old Bay seasoning and add shrimp cocktail. Garnish with cilantro.
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