Mexican Shrimp Cocktail

Todd Coleman
Ingredients
  • 1/2 cup ketchup 
  • 1/4 cup freshly squeezed lime juice 
  • About 1/4 cup Cholula hot sauce or Homemade Pepper Sauce
  • 1/4 cup olive oil 
  • Pinch of salt 
  • Freshly ground black pepper 
  • 1/2 cup Pico de Gallo
  • 1/2 avocado, cut into small chunks 
  • 10 jumbo shrimp, shelled, deveined, and steamed 
  • 2 cilantro sprigs 
  • Saltines, to serve 
  • Tortilla chips and salsa, to serve 
Procedure

Combine the ketchup, lime juice, hot sauce, and olive oil and stir. Add the salt, pepper, pico de gallo, the avocado, and the shrimp. Stir gently to combine. Spoon into two chilled cocktail glasses or beer schooners. Garnish with the cilantro sprigs. Serve with saltines, tortilla chips, and salsa. 

Reprinted with permission from The Hot Sauce Cookbook by Robb Walsh, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Yield: 
Serves 2
  • Can meditation help control mindless eating?

    After ABC anchor Dan Harris had a panic attack on live national TV in front of 5 million people, he turned to meditation. The author of 10% Happier discovered meditation might help you eat less and enjoy your food more.

Top Recipes

How do you like them apple cores? Cooking with food 'waste'

In her cooking classes at Purple Kale Kitchenworks in Brooklyn, New York, chef Ronna Welsh teaches sustainable and creative ways of wasting less.