Happy Cinco de Mayo! Whether you celebrate this holiday or are just in the mood for a light, spring meal, you should absolutely make this shrimp cocktail tonight. It tastes exceptionally great with a side of extra avocado and plantain chips. 😀
Mexican Shrimp Cocktail
Makes about 8 servings
1 lb cooked shrimp (tail off), peeled and deveined
1/2 medium red onion, diced
1 medium cucumber, peeled and diced
1/2 cup cilantro, chopped
1 jalapeno, deseeded and diced
1 large avocado, cubed
1 14.5 oz can organic diced tomatoes
1 cup organic tomato sauce
1-2 tbsp Tabasco hot sauce
Juice of 1 lime
Salt and black pepper
1. Roughly cut half of the shrimp and leave the other half whole. Combine everything in a large bowl and add salt and pepper to taste.
2. Chill in the refrigerator for an hour before serving.