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    Cinco De Mayo Shrimp Cocktail


    Source of Recipe


    Hey Jude

    Recipe Introduction


    Shrimp cocktail with a spicy twist! This is really easy to prepare ahead of time and have ready to put on the table when guests arrive. I found this in Southern Living, May 2005.

    List of Ingredients




    Cinco De Mayo Shrimp Cocktail


    4 plum tomatoes, coarsely chopped
    1/2 red onion, sliced
    1/4 cup fresh cilantro, chopped
    1 jalapeno pepper, seeded
    2 garlic cloves
    1/4 cup fresh lime juice
    2 teaspoons sugar
    1/2 teaspoon salt
    1/4 teaspoon chili powder
    1/4 teaspoon pepper
    6 cups water
    30 large fresh shrimp, unpeeled
    1 large avocado, diced
    lime slice, to garnish
    lime-flavored tortilla chips

    Recipe




    Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Cover and chill sauce for up to a week.

    Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours.

    Peel shrimp, leaving tails on; devein, if desired.

    Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls.

    Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails hanging down the sides of the glass; garnish, if desired, with lime slices. Serve with lime-flavored tortilla chips.

 

 

 


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