Mexican Shrimp Cocktail

"Not your run of the mill ketchup shrimp cocktail, but it is fabulous. This is reminiscent more of the authentic cocktails you would receive in Mexico at a snack bar. This is best if marinated for a couple of hours before serving. Some add tomatos as well, but I don’t. Serve it with chips. Cooking time includes the marinade time"
 
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Ready In:
2hrs 10mins
Ingredients:
6
Serves:
4
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ingredients

  • 1 lb shrimp, cooked
  • 12 lime, juice of
  • 2 serranos, deseeded and finely chopped
  • 2 tablespoons fresh cilantro, roughly chopped (you can use basil, I do)
  • 1 avocado, sliced into small cubes
  • salt and pepper
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directions

  • Rinse the shrimps well and let drain (they should be thawed). I use shrimps in brine because I find them less rubbery, but it works with frozen ones too.
  • Add the lime juice, chiles, cilantro, salt and pepper.
  • Cover tightly and put in refrigerator for two or three hours to let the flavors seep into the shrimp.
  • Just before serving, chop the avocado, add to the mixture, stir. Adjust seasonings for salt and pepper.
  • Garnish with tortilla chips and serve immediately.

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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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