Mexican Shrimp Cocktail

Todd Coleman
  • 1/2 cup ketchup 
  • 1/4 cup freshly squeezed lime juice 
  • About 1/4 cup Cholula hot sauce or Homemade Pepper Sauce
  • 1/4 cup olive oil 
  • Pinch of salt 
  • Freshly ground black pepper 
  • 1/2 cup Pico de Gallo
  • 1/2 avocado, cut into small chunks 
  • 10 jumbo shrimp, shelled, deveined, and steamed 
  • 2 cilantro sprigs 
  • Saltines, to serve 
  • Tortilla chips and salsa, to serve 

Combine the ketchup, lime juice, hot sauce, and olive oil and stir. Add the salt, pepper, pico de gallo, the avocado, and the shrimp. Stir gently to combine. Spoon into two chilled cocktail glasses or beer schooners. Garnish with the cilantro sprigs. Serve with saltines, tortilla chips, and salsa. 

Reprinted with permission from The Hot Sauce Cookbook by Robb Walsh, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Serves 2

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