From oh_deer@yahoo.com Sat Oct 29 10:50:58 2005 Date: Fri, 28 Oct 2005 18:08:24 +0000 (UTC) From: Oh Deer Newsgroups: rec.food.recipes Subject: Mexican Shrimp Cocktail Followup-To: rec.food.cooking, rec.food.recipes My sister made this this past weekend. Wonderful tasty stuff. Mexican Shrimp Cocktail Serves 4-6 16 - 20 large, raw peeled and deveined shrimp (or precooked cocktail shrimp) 2 medium ripe tomatoes, diced 1 avocado, peeled and diced 1/2 medium red onion, peeled and diced 1 jalepeno pepper, minced 1 cup chopped cilantro limejuice and salt to taste corn tortilla chips on the side To cook the raw, peeled and deveined shrimp, start them, just covered, in a pot of cold water. Throw in some slices of lemon, red pepper flakes and some herbs if you like. Place the pot on high heat and the shrimp will be done just as the water starts to simmer. Shock the shrimp in an ice bath to stop the cooking. (Or skip this whole step by buying pre-cooked cocktail shrimp!) While the shrimp are cooking and cooling, there's time to dice the tomatoes, red onions, avocado, cilantro and jalepenoes for the salsa. Mix everything in a bowl with salt and limejuice to taste. Serve the shrimp on the side of the salsa and, for an added touch of Mexico, serve some corn tortilla chips on the side as well! HINTS: This isn't as easy to dip as traditional cocktail sauce so keep a spoon handy for topping the shrimp as you go! Source: -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/