MEXICAN SHRIMP COCKTAILS!
2 lb shrimp, cooked, peeled and deveined. Chilled.
4 med tomatoes, diced
1 bu cilantro, finely chopped
1 fresh jalapeno, diced
2 cloves garlic, crushed
1 onion, diced
1 large avocado, diced.
1 large bottle ketchup
1 jar cocktail sauce, hot or mild
hotsauce, like tabasco or tapatio
In a bowl, add shrimp and squeeze lemon juice from 1 or 2 lemons on it. Put back in fridge.
In a large stock pot, add 4 cups cold water.
Add the entire bottle of ketchup, cocktail sauce, cilantro, jalapeno, garlic, onion, tomatoes. Stir content until completely mixed.
Squeeze 4 lemons into the mix. Add hot sauce to the mix according to taste. If you like it hot, add 6-10 tsp. If you want it mild, add a 3-4 shakes (approx 2 tsp).
In a bowl, Add the tomato mixture into the mug then add a serving of the chilled shrimp and serving of avocado. Serve chilled and with crackers.
To make the cocktail hotter, add more hot sauce.
To make tangier, add more lemon juice and ketchup.