I made these Mexican Shrimp Cocktails as an appetizer this Easter weekend. The flavors all worked well together and tasted even better when refrigerated at least 4 hours before serving. I found this recipe in my Eating Well-May/June 2011 issue.
1 pound cooked small shrimp (70/90 count), tails removed
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
2 green onions, sliced
1 1/2 cups Spicy V8 Juice
2 T fresh lime juice
2 T favorite picante sauce
1 T worchestershire sauce
1/4 cup fresh cilantro, chopped
Tabasco hot pepper sauce, to taste
1 large ripe avocado, diced
In a large bowl, combine shrimp, tomatoes, cucumber, onion, V8 juice, lime juice, picante, worchestershire, and cilantro. Taste and season with salt, pepper, garlic powder, and Tabasco until perfect. Refrigerate for 4 hours.
When ready to serve, stir in the diced avocado. Serve in fancy glasses (margarita, martini, cocktail, etc.) and garnish with scallions and cilantro. Enjoy!