Ingredients
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4
-
1/2
-
1/4
-
1
-
2
-
1/4
-
2
-
1/2
-
1/4
-
1/4
-
6
-
30
-
1
-
-
Directions
Cinco De Mayo Shrimp Cocktail, Shrimp cocktail with a spicy twist! This is really easy to prepare ahead of time and have ready to put on the table when guests arrive I found this in Southern Living, May 2005 , Hey Jude, beautiful! I love the presentation! Didn’t use the chilli powder – figured it had enough spice for my group! However, I served it next to the shrimp at each plate The flavor is awesome it matches the pictures! The only thing I would change is I would add a bit more avocado & didn’t use the tortilla chips (personal preference)didn’t think it needed it with the wonderful sauce for dipping the shrimp! Thank you for a great recipe 🙂 Diane
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Steps
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1
Done
|
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
Done
|
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
Done
|
Peel Shrimp, Leaving Tails On; Devein, If Desired. |
|
4
Done
|
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. |
