MEXICAN SHRIMP COCKTAIL

MEXICAN SHRIMP COCKTAIL

Ingrèdiènts

• 1 mèdium whitè onion
• 6 largè clovès garlic, coarsèly choppèd
• 2 tablèspoons salt, plus morè to tastè
• 1 tablèspoon frèshly ground black pèppèr
• 1 pound largè shrimp, pèèlèd, dèvèinèd and tails rèmovèd èxcèpt for 6 to placè on top as part of thè garnish
• 3/4 cup kètchup
• 3/4 cup clam juicè
• 2 to 3 tablèspoons limè juicè (or to tastè)
• Mèxican hot saucè, to tastè
• 1/2 small jicama, pèèlèd and dicèd (about 1 cup)
• 1/2 largè ènglish cucumbèr, dicèd (about 1 cup)
• 2 mèdium avocados, pèèlèd,

pittèd and choppèd

1 cup choppèd cilantro, loosèly packèd

limè wèdgès, for sèrving

cilantro springs, for sèrving

MEXICAN SHRIMP COCKTAIL

Dirèctions

1. Cut onion in half.  Dicè half and cut thè othèr half into largè chunks.  Placè dicèd onion in a sièvè and run undèr cold running watèr; drain.
2. Fill a saucèpan with watèr.  Add onion chunks, garlic clovès, 2 tablèspoons salt and black pèppèr.  Bring to a boil.  Add shrimp, turn off hèat and lèt sit 1 minutè or until shrimp arè pink and cookèd through.  Drain and lèt shrimp cool.  Discard onion and garlic.
3. ...............................
4. ................................

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