Cinco De Mayo Shrimp Cocktail

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Shrimp cocktail with a spicy twist! This is really easy to prepare ahead of time and have ready to put on the table when guests arrive. I found this in Southern Living, May 2005.

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Ingredients [?]

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  • add   6 cups water
  • add   1/4 teaspoon pepper
  • add   4 plum tomatoes
  • add   lime-flavored tortilla chips
  • add   1 large avocado
  • add   2 garlic cloves
  • add   1 jalapeno pepper
  • add   1/2 teaspoon salt
  • add   lime slices
  • add   1/4 teaspoon chili powder
  • add   2 teaspoons sugar
  • add   30 large fresh shrimp
  • add   1/4 cup fresh lime juice
  • add   1/2 red onion
  • add   1/4 cup fresh cilantro


  1. Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides.Cover and chill sauce for up to a week.
  2. Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink.Drain and rinse with cold water.Chill up to 24 hours.
  3. Peel shrimp, leaving tails on; devein, if desired.
  4. Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls.Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails hanging down the sides of the glass; garnish, if desired, with lime slices.Serve with lime-flavored tortilla chips.