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Cinco De Mayo Shrimp Cocktail
Time: 40 mins
Ingredients
- 4 plum tomatoes, coarsely chopped
- 1/2 red onion, sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, seeded
- 2 garlic cloves
- 1/4 cup fresh lime juice
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon pepper
- 6 cups water
- 30 large fresh shrimp, unpeeled
- 1 large avocado, diced
- lime slice, to garnish
- lime-flavored tortilla chips
Directions
- 1 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.
- 2 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.
- 3 Peel shrimp, leaving tails on; devein, if desired.
- 4 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.
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