The Preacher and I lived in a small town on the Western slope of Colorado for two years before we had kids. It was a charming little town. One of the most endearing things for my Spanish-speaking hubby and non-Spanish speaking-but-Mexican-food-loving me, was the smattering of authentic taquerias and Mexican restaurants found around town. I remember the first time I ordered “Shrimp Cocktail” from one of our favorite hole-in-the walls, forever curious to try new ethnic concoctions.
The description Shrimp Cocktail did not do it justice, as this was no mere icy cooked shrimp and dip. What was served in a giant margarita glass should’ve been more aptly described as spicy-tomatoey-shrimp-avocado-chunkiness-infused-with-lime. You see why I generally cook by taste, rather than recipes…I have vivid taste recall. 🙂 I figured it was about time to share the flavor explosion with all of you, so I made sure to take photos and write down measurements when I made this for a group of friends over the weekend.
I hope you love it as much as I do!
Mexican Shrimp Cocktail
- 1 lb. cooked shrimp, shelled, deveined, and cut into thirds
- 4 medium ripe tomatoes
- 2 ripe avocado, cut into small chunks
- 1/2 jalepeno (seeds removed), minced
- 2 T. chopped cilantro
- Juice of 1 lime
- 1/4 cup Frank’s Hot Sauce
- 1/8 cup ketchup
- salt and pepper to taste
- dash of cumin
Juice a lime…
…and bring on the Frank’s…
…a little bit of ketchup…
…and salt and pepper to taste…
My husband skips this next step, but I wouldn’t if you know what’s good for you…
Best served chilled with crackers or tortilla chips. Makes a little less than 2 quarts…enough for an appetizer for a dinner party of 6.