Mexican Shrimp Cocktail
Shrimp cocktail is perfect for this time of year and is great served as an appetizer or as the main course. It’s usually served with crackers, lemon wedges, and hot sauce such as Tabasco. Serve this chilled cocktail at your next cookout with your favorite ice-cold beer. Salud!
Serves 4 appetizer portions
20 fully cooked large shrimp, tails removed
1 cup peeled, seedless cucumber, chopped into small cubes
1/2 cup white onion chopped small
2 Roma tomatoes, chopped into small cubes
1 tbsp. chopped jalapeño without the seeds
1 large avocado, cubed
1/4 cup fresh cilantro finely chopped
1/2 cup Ketchup
2 cups Clamato Cocktail Juice with Clam
1/4 cup cold water
4 tbsp. freshly squeezed lemon juice (use lemons, not limes)
1/4 tsp. ground black pepper
1/4 tsp. sea salt (optional – add at the end if needed and adjust to your preference)
– In a large bowl, combine ketchup, Clamato juice, cold water, and lemon juice. Stir.
– Add chopped cucumber, tomato, jalapeño, onion, and cilantro.
– Stir in cooked shrimp.
– Add pepper and season with salt according to taste.
– Serve chilled