LOS CABOS SHRIMP COCKTAIL
This easy recipe makes a dramatic shrimp cocktail when served in a martini or margarita glass. Salad shrimp are not very expensive and are found in the frozen fish section Most fresh shrimp have been frozen and thawed when you buy them, so there is no change in quality or taste. This is truly a "take home miracle" as all you need to do is buy the sauce ingredients and assemble them. You can now buy avocado halves in the refrigerated section eliminating the problem of finding a perfectly ripe avocado.
Serves 8
- 1 1/2 pounds cooked, frozen salad shrimp (peeled)
- 2 cups bloody mary mix
- 3/4 cups tomato catsup
- 3/4 cups pico de gallo or chunky salsa
- 2 tablespoons fresh lime juice
- 1 avocado, diced
Garnish
- Tortilla chips
To thaw the shrimp, place them in a collander under cold running water and toss several times to expose all the shrimp to the water. Let drain for 5-8 minutes. This is very important. Thawing shrimp in the refrigerator makes them "fishy".....this process takes less than 10 minutes,
Combine the bloody mary mix with catsup, pico de gallo or salsa, fresh lime juice and avocado. Add thawed shrimp and refrigerate until ready to serve. This can be done up to 24 hours in advance.
Divide the shrimp mixture between 8 decorative glasses and place the glasses on a salad plate. Arrange tortilla chips around the stem.