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.
Awesome! I too was asked for this recipe because absolutely everyone loved it. I added about 1 teaspoon crushed red pepper for a little more spice and 1/4 cup chopped onion, and 1/4 cup chopped and seeded poblano pepper for a little more salsa effect since we love spicy hot food in Texas!
This is truly an attention getter.
We made a double batch for a party on July 3 and everyone raved about this item. Without exception, all attending wanted the recipe so I am sending the link to them as well as some who were not there.
We will definitely make this agaain for future gatherings.
I believe it is appropriate for both special occasions unless meal theme dictates otherwise and for everyday meals.
We pretty much followed the recipe but added a bit more of the red hot jalapeno jelly (about a 1 1/4 cup rather than 1 cup) than called for just for a bit more spice but not so much as to take away from the delicate balance between the sweet and spicy flavors.
Gets 5 stars on our scale
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