Ingredient:
1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 large avocado, pitted, peeled and diced
1 medium cucumber, peeled, diced
3/4 cup finely chopped red onion
3/4 cup sliced green onions (12 medium)
2 plum (Roma) tomatoes, chopped
1 serrano chile, seeded, chopped
1/2 cup finely chopped fresh cilantro
3/4 cup ketchup
1/2 cup Bloody Mary mix
1/3 cup seasoned tomato-clam cocktail
1/3 cup fresh lime juice
1 tdp salt
1/2 tsp garlic salt
Few drops red pepper sauce, if desired
Saltine crackers, if desired
Method:
In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.
1 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 large avocado, pitted, peeled and diced
1 medium cucumber, peeled, diced
3/4 cup finely chopped red onion
3/4 cup sliced green onions (12 medium)
2 plum (Roma) tomatoes, chopped
1 serrano chile, seeded, chopped
1/2 cup finely chopped fresh cilantro
3/4 cup ketchup
1/2 cup Bloody Mary mix
1/3 cup seasoned tomato-clam cocktail
1/3 cup fresh lime juice
1 tdp salt
1/2 tsp garlic salt
Few drops red pepper sauce, if desired
Saltine crackers, if desired
Method:
In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.
