Sunset Food and Entertaining
Avocado-Shrimp Cocktail


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Guacamole on the Half Shell

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Avocado and Grapefruit Salad with Mint Dressing

Avocado, Red Onion, and Prosciutto Sandwiches


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
1/3 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 jalapeņo chili
2 firm-ripe avocados (1 to 11/4 lb. total)
3/4 pound shelled cooked shrimp (50 to 70 per lb.), rinsed
Kosher or regular salt
Lime wedges
Tortilla chips or saltine crackers (see note at top)

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