Mexican Shrimp Cocktail


1/4 cup catsup
1/4 cup lime juice
1-2 teaspoons hot sauce
1 pound fresh or frozen shrimp, peeled, deveined, and cooked
1/2 cup chopped tomato
1/4 cup chopped onion
1/4 cup snipped fresh cilantro
2 avocados, seeded, peeled, and chopped
Garnish: lime wedges and purple flowering kale (optional)


In a large bowl, stir together catsup, lime juice, and hot sauce. Add shrimp, tomato, onion and cilantro; toss to coat. Cover and chill for 2 to 4 hours. Just before serving, add avocados; toss to coat. Garnish with lime wedges and flowering kale, if desired.


8 appetizer servings

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