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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips! Ingredients:
2 pounds cooked shrimp, peeled and deveined |
1 tablespoon crushed garlic |
1/2 cup finely chopped red onion |
1/4 cup fresh cilantro, chopped |
1 1/2 cups tomato and clam juice cocktail |
1/4 cup ketchup |
1/4 cup fresh lime juice |
1 teaspoon hot pepper sauce, or to taste |
1/4 cup prepared horseradish |
salt to taste |
1 ripe avocado - peeled, pitted and chopped |
Directions:
1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
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