Tropical shrimp cocktail
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| Serves | 2-4 |
| Prep time | 20 minutes |
| Meal type | Appetizer, Salad |
Ingredients
- 1 ripe but firm Florida or 2 Hass avocados, (pitted, peeled, and diced)
- 1/2 head iceberg lettuce, torn into small pieces
- 1lb fresh medium-sized shrimp, (cooked, peeled, and deveined)
- 1/2 cup fresh bitter orange juice, or ¼ cup regular orange juice and 1/4 cup fresh lime juice
- 1/2 cup ketchup
- 2 tablespoons minced red onion
- 1/4 cup olive oil
- Salt and freshly ground black pepper to taste
- 2 to 3 ripe plum tomatoes, (seeded and finely diced)
- 1 to 3 ajis cachucha, (seeded and minced (chili peppers))
- minced fresh cilantro
- 3 ro 4 tablespoons Fresh cilantro sprigs, lemon and/or lime slices or zest, cachucha peppers, and/or watercress
Directions
| 1. | Cut the avocados into bite-size chunks and set aside. Fill the bottom of chilled individual glasses or serving bowls with lettuce and arrange the shrimp and avocado on top. |
| 2. | In a small mixing bowl, whisk together the bitter orange juice, ketchup, and onion. Gradually whisk in the oil. Taste, and season with salt and pepper. |
| 3. | Stir in the tomatoes, chiles, and minced cilantro. Spoon the sauce over the shrimp and avocado. Garnish with cilantro sprigs and serve. |
