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Little Matt's Shrimp Cocktail
Makes 8 servings
3 pounds cooked shrimp, shelled and deveined
Cocktail Sauce:
1 bottle (14 ounces) of ketchup
1 can (11.5 ounces) V8™ juice
Juice of 2 lemons
1/2 cup Sprite™ or 7UP™
1/2 cup diced fresh tomato
1/4 cup chopped onion
1/4 cup chopped jalapeņos
2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1/4 cup thinly sliced celery, divided
Garnish:
2 avocados, peeled and thinly sliced
1 bunch cilantro, finely chopped
2 lemons, cut into wedges
Chill the shrimp until ready to serve. Combine all of the sauce ingredients except for half of the celery;
mix well. (I like to use a drink pitcher for mixing.) Cover with lid or plastic wrap and refrigerate.
To serve, sprinkle the remaining celery into eight tall glasses (parfait glasses work well). Fill each
glass evenly with shrimp. Stir cocktail sauce well and pour equal amounts over shrimp. Place avocado slices on top and garnish with cilantro. Serve lemon wedges and crispy crackers on the side. Provide a small bowl of hot sauce for those who like it hotter.
This recipe may be reproduced with the following credit:
Recipe from MEX TEX, by Matt Martinez
(Bright Sky Press; September 2006; $29.95/hardcover)
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