Recipe adapted from Tina Roberts “Two Sisters Cookbook”
Mexican Shrimp Cocktail
2 cloves garlic, minced
1/3 cup red onions, finely chopped
1/4 cup cilantro, finely chopped (can substitute 1/3 cup chopped basil if you don’t like cilantro)
1 1/2 cup clamato juice
1/4 cup ketchup
1/4 cup horseradish
2 Tbsp salsa
2 ripe but firm avocados, diced
2 lbs. shrimp. 31/40 size, peeled deveined, tails removed
3 Tbsp DSG+G Persian Lime olive oil
1 tsp salt
1/2 tsp pepper
Multigrain tortilla chips or scoops for serving
- Combine sauce ingredients in a large bowl. Cover bowl and chill in fridge for a few hours.
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Place shrimp on a baking sheet, toss with olive oil and salt and pepper. Bake shrimp for 4 minutes, turn, bake for another 2-3 minutes or until shrimp are pink and cooked. Remove from oven and let shrimp cool. Chop shrimp into 3/4″ pieces (note – if using small size shrimp, leave whole).
- Add shrimp to sauce mixture 30-60 minutes before serving. Return to fridge.
- Serve shrimp in individual glasses or bowls with tortilla scoops on the side for serving.