Servings: 8

Ingredients:

  • 2 pound U15 Baja Shrimp Tails, cooked, peeled and deveined. Leave tail tip attached.
  • ¾ c seafood cocktail sauce (recipe follows)
  • 2 avocado, peeled, pitted and cubed
  • 1/2 small red onion, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon optional hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 8 lime wedges
  • Tortilla chips, or assorted crackers

Cocktail Sauce:

  • 2/3 c tomato ketchup
  • ¼ c tablespoons chili sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoon prepared horseradish

Preparation:

  1. Combine cocktail sauce, avocado, onion, cilantro, hot pepper sauce and pepper in medium bowl.
  2. Divide into 8 appetizer portions in shallow cocktail glasses and place three cooked Shrimp in each; serve with lime wedges and chips or crackers.

Cocktail Sauce:

  1. In a medium bowl combine ketchup, chili sauce, lemon juice, salt and horseradish.
  2. Mix thoroughly and refrigerate for 30 minutes at least or until serving time.
  3. Makes 3/4 cup.