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

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

Top Recipes

Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.