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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Happy Cinco de Mayo Week! This is one of my favorite Mexican dishes. I eat it as a main course but it is meant to be enjoyed as an appetizer. It is easy and fast to put together and even easier to eat! Ingredients:
1 pound cooked shrimp, peeled, deveined and tails removed |
1/2 cup fresh lime juice |
1/4 cup ketchup |
1 cup tomato juice |
1 to 2 tablespoons hot sauce |
1 teaspoon worcestershire sauce |
1/2 small white onion, finely diced or green onions |
1 medium-sized cucumber, chopped |
1/2 cup (loosely packed) chopped cilantro, plus a few springs for garnish |
1 ripe avocado |
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 bite size cubes. Carefully fold in the avocado, then divide the mixture between 4 to 6 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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