1 pound cooked shrimp
¼ C Ketchup
24 oz Clamato juice (I like the picante one)
2 serrano chilis, diced
½ large onion, diced
1 cucumber, diced
2 tomatoes (any kind), diced
½ bunch cilantro, chopped
1 t garlic, diced
¼ t salt
½ t pepper
1 lime, squeezed
1 avocado, chopped
Place all except avocado in a bowl, mix well.
Refrigerate for at least an hour.
Spoon into goblets or martini glasses and top with avocado.
Serve with saltine crackers.
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