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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This is a favorite in our house in the summertime when it's hot outside and you want something cool but delicious for dinner. Some people make this in small portions as a starter or appetizer - I put it in a tall glass and make a meal out of it. Enjoy however you like! Ingredients:
1 lb cooked shrimp, peeled, deveined, tails removed (20-30 size) |
1/4 cup fresh lime juice |
1/4 cup ketchup |
1 cup tomato juice |
1 -2 tablespoon hot sauce (to your own taste) |
1 teaspoon worcestershire sauce |
1/2 small white onions, finely diced or 1/2 cup sliced green onion |
1 medium cucumber, chopped |
1/2 cup loosely packed chopped cilantro, plus a few springs for garnish |
1 ripe avocado, diced in 1/2-inch pieces |
Directions:
1. Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, tomato juice, hot sauce, Worcestershire, onion, cucumber and cilantro. Mix well.
2. Remove avocado from skin and cut in cubes. Carefully fold in the avocado, then divide the mixture between 4 serving dishes (martini glasses make a dressy presentation).
3. Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.
4. Makes about 4 cups.
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