Mexican Shrimp Cocktail
Shared with me by: Jay C (friend)
Perfect served before a Mexican or Southwestern-type meal
Makes 4 servings
Ingredients
- (12) jumbo cooked shrimp, peeled and deveined (save 4 for garnish) - see note below
- 1 avocado peeled, pitted and diced
- 1/4 c. cilantro, chopped (or more to taste)
- 1/4 c. diced mild onion or to taste (white or scallions)
- 1 finely diced jalapeno pepper, seeds and ribs removed
- 1 Tbls. Cholula hot sauce, or to taste
- 1 Tbls. lime juice, or to taste
- ¼ c. orange soda, or more to taste or desired texture.
- ¾ c. ketchup
- saltine crackers or tortilla chips
Instructions
Chop 8 extra large shrimp into smaller pieces and transfer to a bowl. Reserve 4 shrimp for garnish.
Stir in the diced avocado, cilantro, onion and jalapeno pepper.
In a separate bowl, stir together the orange soda, ketchup, hot sauce and lime juice until foaming stops. Pour over the shrimp mixture and toss to coat. It should be soupy.
Refrigerate for about 30 minutes to blend the flavors before serving.
Spoon into (4) individual martini-type or stemmed glasses, garnish with whole shrimp. Each glass will have about 2 shrimp each along with 1 whole shrimp for garnish.
Serve with saltine crackers or tortilla chips.
NOTE: I use CenSea 16-20 count peeled, deveined and cooked (see picture). If you can't get jumbo shrimp, use 16 med-large shrimp. Serves 4