Mexican Shrimp Cocktail

This fresh, colorful swap for creamy shrimp dip.

1 pound peeled, medium-size cooked shrimp, deveined and halved
3 plum tomatoes, diced
3 jalapeño peppers, seeded and diced
1 small sweet onion, diced
1 garlic clove, minced
1/2 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup chili sauce
1/4 cup spicy tomato juice
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
2 tablespoons hot sauce
2 tablespoons prepared horseradish
1 avocado, diced
Kosher salt and freshly ground black pepper
Tortilla chips

1. Stir together first 13 ingredients in a bowl. Cover and chill 1 to 24 hours.

2. Stir in avocado; add salt and pepper to taste. Serve with tortilla chips.

Tested with V-8 Spicy Hot 100% Vegetable Juice.

Whitney Wright,  Southern Living




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