Shrimp Cocktails bring back memories of my life in Mexico. The aroma of the cilantro, avocados and chili sauce provide a perfect combination to think of home. Today I serve Shrimp Cocktail as an appetizer, lunch or a quick refreshing main dish on a busy night. It is one of my families favorite traditional foods.
1 (48 ounce) can tomato and clam juice (spicy if desired)
2 avocados, chopped
2 cucumbers, seeded and chopped
1 medium red onion, chopped
1/2 bunch cilantro, chopped
2 tomatos, chopped
1 lb large shrimp, peeled, de-veined and steamed
1/4 cup ketchup
2 limes, quartered
4 dashes Tabasco sauce
dash horseradish to taste
Place the shrimp in a large bowl. Stir cucumbers, onion, cilantro and tomato. Mix in tomato and clam juice cocktail, ketchup, limes, tabasco sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours.
Serve in one large bowl or into individual tall parfait glasses, similar to the way Traditional Shrimp Cocktail is served in Mexico. Top with chopped cilantro, chopped onion and avocado. Serve with Tortilla Chips.
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