This is one of my favorite appetizers. Every time I serve it, I get many compliments. (You must like tequila bloody marys to enjoy this.) I usually grill the shrimp first to give more depth of flavor.
Notes: In Mexico, saltine crackers are often served with seafood cocktails like this.
Yield: Makes 4 to 6 servings
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Amount per serving
- Calories: 196
- Calories from fat: 42%
- Protein: 13g
- Fat: 9.2g
- Saturated fat: 1.5g
- Carbohydrate: 8.1g
- Fiber: 1.3g
- Sodium: 367mg
- Cholesterol: 111mg
- 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
- 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.
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