Prep 35 mins
Cook 5 mins
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.
- 4 plum tomatoes, coarsely chopped
- 1 red onion, sliced
- 59.14 ml fresh cilantro, chopped
- 1 jalapeno pepper, seeded
- 2 garlic cloves
- 59.14 ml fresh lime juice
- 9.85 ml sugar
- 2.46 ml salt
- 1.23 ml chili powder
- 1.23 ml pepper
- 1419.54 ml water
- 30 large fresh shrimp, unpeeled
- 1 large avocado, diced
- lime slice, to garnish
- lime-flavored tortilla chips
- 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.
Hey Jude, beautiful! I love the presentation! Didn't use the chilli powder - figured it had enough spice for my group! However, I served it next to the shrimp at each plate. The flavor is awesome it matches the pictures! The only thing I would change is I would add a bit more avocado & didn't use the tortilla chips (personal preference)didn't think it needed it with the wonderful sauce for dipping the shrimp! Thank you for a great recipe :) Diane
Elegant and delicious. A perfect appetizer for a mexican or TexMex meal. The heat of the pepper with the coolness of avocado and shrimp was a great combination. I left the seeds in my pepper because we like the heat. Thanks for posting.