A “Grown Up” Shrimp Cocktail
This delicious Shrimp Cocktail is a “cocktail” in every sense of the word. That’s because it has a secret that makes it a perfect jump start to any gathering…tequila! It’s a unique concoction that is part Margarita, part Bloody Mary, part Shrimp and Avocado appetizer and utterly delicious.
Similar to a shrimp cocktail I prepared with ketchup once, this is a more refreshing and fun way to get your dinner party started. By using Bloody Mary mix instead of the sweet sugary taste of ketchup you’ll create a much more adult starter. Plus, the combination of the mix and tequila really brings out the freshness of the shrimp and avocado.
Avocado-shrimp Cocktail
Recipe from Sunset Magazine
Makes 4 to 6 servings
- 1 can (11 1/2 oz.) tomato and chili cocktail (Bloody Mary) mix
- 1/3 cup tequila
- 3 tablespoons lime juice
- 1/3 cup finely chopped onion, rinsed and drained
- 1/3 cup chopped fresh cilantro
- 2 to 3 teaspoons minced fresh jalapeño chili
- 2 firm-ripe avocados (1 to 1 1/4 lb. total)
- 3/4 pound shelled cooked shrimp (50 to 70 per lb.), rinsed
- Kosher or regular salt
- Lime wedges
- Tortilla chips
In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro, and 2 teaspoons chili.
Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimp to cocktail mixture. Mix gently and add salt and more chili to taste.
Rub rims of 4 to 6 margarita or martini glasses with a lime wedge. Immediately dip into a dish filled with 1/4 inch kosher salt.
Spoon avocado-shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips or with a spoon.
