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Tex-Mex Shrimp Cocktail

Photo: Beau Gustafson; Styling: Caroline Murphy
Prep time 15 mins
Other Time time 4 hrs
Yield Makes 4 to 6 servings

Ingredients

  • 1/4 cup hot red jalapeño pepper jelly
  • 1 tablespoon lime zest
  • 1/4 cup fresh lime juice
  • 1 pound peeled, large cooked shrimp (31/40 count)
  • 1 cup diced mango
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 small avocado, diced
  • Garnishes: lime slices, fresh cilantro sprigs

How to Make It

  1. Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.