Mexizona Shrimp Cocktail

>> Saturday, November 17, 2007



A great lunch for hot summer days (or hot mid-November days for us desert dwellers) this fast and easy version uses precooked shrimp so it's perfect for the ceviche squeamish. The single most important thing to know about this recipe is do not overcook the shrimp. If you put the shrimp in a pot of cold water they will probably be done just about the time it starts to boil.

Mexizona Shrimp Cocktail

1 pound of shrimp (barely boiled, peeled and deveined)
1 avocado (peeled and diced)
1 cucumber (peeled, seeded, and diced)
1 small onion (diced)
2-3 jalapenos (seeded and finely diced)
1 quart Extra-spicy Clamato (chilled)
2-3 Mexican limes or 1 Persian lime
1 handful of cilantro chopped

In a big bowl - dump in the shrimp, avocado, cucumber, onion and chilis. Pour in the Clamato and the juice from the limes, then stir in the cilantro. Serve with chips.

4 comments:

The Beading Gem November 18, 2007 at 5:35 PM  

This looks yummy!

Kevin November 19, 2007 at 8:05 PM  

A spicy shrimp dish. Sounds good!

Lunch Buckets November 20, 2007 at 12:34 AM  

It really is good! Definately a warm weather favorite.

Anonymous March 6, 2009 at 1:32 AM  
This comment has been removed by a blog administrator.

LunchBucketShares

  © Blogger templates Shiny by Ourblogtemplates.com 2008

Back to TOP