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. 
Yield: 
Serves 2
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.