Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don’t expect to have anything left over but an empty dish. Try it without the shrimp for those who don’t like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!
2 Lbs Jumbo Shrimp
2 Celery Stalks, (sliced thin)
1 Jalapeno, (seeded, finely chopped)
1 Cucumber, (chopped)
2 Avocados, (peeled, pitted, chopped)
2 Handfuls Fresh Cilantro, (chopped)
1/2 Small White or Yellow Onion, (finely chopped)
2 Limes, (juice & zest)
1 Orange, (juice & zest)
11.5 ounce Can Tomato Juice
1/2 Cup Tomato Sauce
2 Garlic Cloves, (grated)
Favorite Hot Sauce, (to taste)
Salt/Pepper, (to taste)
1. Bring large pot of water to a boil. Add shrimp and boil until shrimp curl into a loose ‘C’ shape and are cooked through. Time will vary depending on size of shrimp. Drain and transfer to ice or run under cool water. Cut shrimp into bite sized chunks.
2. In large bowl combine shrimp, celery, jalapeño, cucumber, avocado, cilantro and onion.
3. In separate bowl combine lime juice, orange juice, tomato juice, tomato sauce, garlic, hot sauce, salt and pepper. Pour into shrimp mixture and stir.
4. Chill for 1+ hour then serve.