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MORE RECIPES Chili-Cheese Steak with Avocado Avocado and Grapefruit Salad with Mint Dressing |
PREP TIME: About 15 minutes NOTE: In Mexico, saltine crackers are often served with seafood cocktails like this. MAKES: 4 to 6 servings 1 can
(111/2 oz.) tomato and chili cocktail (bloody Mary)
mix 1. In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro, and 2 teaspoons chili. 2. 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. 3. If desired, 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. 4. Spoon avocado-shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips. Per serving: 196 cal., 42% (83 cal.) from fat; 13 g protein; 9.2 g fat (1.5 g sat.); 8.1 g carbo (1.3 g fiber); 367 mg sodium; 111 mg chol. | |
Copyright 2001 Sunset Publishing Corporation |
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