While I was writing the recipe for the first Shrimp Cocktail I remembered this variation of the classic Appetizer. This is one of those Addictive dishes that are great on a hot day or just whenever you want a light meal.
Clamato Tomato Clam Juice 12 oz.
Small Cooked Shrimp (Peeled and Deveined) 2 ½ Lbs.
Prepared Horse Radish 2 oz.
Ketchup 2 oz.
Tobasco Sauce 1 oz.
Lime Juice 2 oz.
Cilantro Chopped 1 Bunch
Green Bell Pepper Small Diced 1 ea.
Cucumber Small Dice (Peeled and Seeded) 1 ea.
Medium Red Onion Fine Diced 1 ea.
Avocado Diced 1 ea.
*Lime Salt As Needed
Lime Wheel 4 ea.
Combine all of the ingredients except for the Avocado, Salt and Lime Wheels in a mixing bowl.
Cover the mixture and refrigerate for at least two hours to allow the flavors to develop. Prepare four Sunday / Milkshake glasses by moistening the rims of the glasses with water and salting the rims like a Margarita. Carefully add the avocado to the shrimp mixture and spoon equal parts into the glasses. Cut a slit half way through each Lime wheel and place on the rim of each glass. Serve chilled. Makes 4 Servings. Serve with Crackers or Tortilla Chips.
* Lime salt is the kind of salt used for Margaritas; you can find it at most Grocery stores and Liquor stores. Lime wheels are made by slicing a lime into 1/8 inch slices slicing from tip to tip.
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