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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
3 pound(s) 13/15 ct head /on fresh shrimp, headed and peeled |
1 tablespoon(s) crushed garlic |
1/2 cup(s) finely chopped red onion |
1/4 cup(s) cilantro, chopped |
1 1/2 cup(s) low salt tomato and clam juice cocktail |
1/4 cup(s) ketchup |
1/4 cup(s) lime juice |
1 teaspoon(s) hot pepper sauce, or to taste |
1/4 cup(s) prepared horseradish |
1 large avocado |
salt to taste |
Directions:
1. In a mixing bowl, stir garlic, red onion, and cilantro.
2. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado.
3. Cover and refrigerate 2 to 3 hours.
4. Heat a sauté pan to medium high with a small amount of olive oil.
5. Sauté the peeled shrimp for approximately 3 to 5 minutes until done. Do not over cook.
6. Gently stir in the cooked shrimp to the chilled prepared mexican cocktail sauce.
7. Serve in one large bowl or ladle into individual bowls.
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