Mexican Shrimp Cocktail

Prep Time: 20 minutes

Cook Time: (for shrimp) approximately 10 minutes to boil the water and then cook the shrimp

Chill Time: 1 hour (at least)

Serves: 12

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Prep Time 20 mins

Cook Time 10 mins

Chill Time 1 hr

Course Appetizer

Cuisine Mexican, Seafood

Ingredients

2 cups of low-sodium V8 or Clamato juice cocktail, well chilled
2/3 cup ketchup
1/2 cup sweet onion, chopped
1/4 cup lime juice, freshly squeezed
1 pound medium shrimp, peeled, deveined and tails removed
2 tomatoes, chopped (I used Roma)
1 cup cucumber, chopped (about 1 medium)
1/3 cup celery, diced
2 Tablespoons diced jalapeno, may use fresh or pickled. (Remove seeds if you wish to decrease the heat level)
2 Tablespoons OSA Gourmet Datil Garlic Blend
2 Tablespoons OSA Gourmet Snake Bite Datil Pepper Hot Sauce (For more intense heat, use OSA Gourmet Venom Datil Pepper Hot Sauce or OSA Gourmet Stinging Lizard Scorpion Pepper and Datil Pepper Hot Sauce)
1 cup fresh cilantro leaves, chopped
2 ripe avocados, diced
Lime slices for garnish

Instructions

Peel, devein and remove the tails from the shrimp.
Bring a large pot of water to a boil, and drop in the shrimp.
Cook just until shrimp turn pink, about 3 minutes.
Immediately remove shrimp with a slotted spoon to a bowl of ice water to stop the cooking process.
Drain the water from the shrimp and pat dry.
In a large glass bowl, whisk together the chilled V8 or Clamato juice with the ketchup.
Add the diced onion and lime juice, cooked shrimp, tomatoes, cucumber, celery, jalapeno, the OSA Gourmet Gourmet Datil Garlic Blend, the OSA Gourmet Snake Bite Datil Pepper Hot Sauce, (or your choice of Venom Datil Pepper Hot Sauce, or Stinging LIzard Scorpion Pepper and Datil Pepper Hot Sauce)
Stir in the chopped cilantro leaves.
Gently add in the avocado, stirring just until combined. Cover the bowl with plastic wrap.
Chill in refrigerator for at least one hour before serving.
Ladle servings (about 2/3 cup) into chilled wine glasses or parfait glasses.
Garnish with slices of lime and reserved shrimp, if desired.

Notes

Utensils: Large cook pot with about 2-3 quarts of water, slotted spoon, large bowl of ice water to cool shrimp, large glass bowl to mix shrimp cocktail. Wine glasses or parfait glasses, chilled, for serving.

Nutrition Facts

Serving Size 3/4 cup

Serves 12

AMOUNT PER SERVING
Calories		103
% Daily Value*
Total Fat 2.8g		4%
	Saturated Fat 0.3g
	Trans Fat 0g
	Polyunsaturated Fat 0.4g
Cholesterol 61.2mg		20%
Sodium 513.3mg		21%
Total Carbohydrate 12.5g		4%
	Dietary Fiber 0.5g	2%
	Sugars 9.6g
Protein 8.3g		17%
Vitamin A3% Vitamin C55% Calcium3% Iron3% Vitamin D0% Vitamin E1% Vitamin K20%