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Avocado-Shrimp Cocktail

James Carrier
Yield Makes 4 to 6 servings
Notes: In Mexico, saltine crackers are often served with seafood cocktails like this.

Ingredients

  • 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 or saltine crackers

Nutrition Information

  • calories 196
  • caloriesfromfat 42 %
  • protein 13 g
  • fat 9.2 g
  • satfat 1.5 g
  • carbohydrate 8.1 g
  • fiber 1.3 g
  • sodium 367 mg
  • cholesterol 111 mg

How to Make It

  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 or saltine crackers.