Mexican Shrimp Cocktail

By MicroFarmMom · Jan 11, 2012 ·
  1. MicroFarmMom

    1lb peeled, deveined shrimp
    4 regular sized avacados
    1 tbsp fresh chopped cilantro
    1/4c chopped onion
    1tbsp liquid smoke
    1tsp worchestire sauce
    Lemon Juice (to taste)
    Tabasco (to taste)
    Spicy V8 (I like the low sodium)

    Cooking Instructions

    Thaw the shrimp and remove the tails, then place in large bowl. Add the avacado, the cilantro, the onion, the liquid smoke, and about 3tbsp lemon juice the worchestire sauce, and the V8 to cover it all. Taste - if good leave it alone. Likely you will want to add a little more lemon juice and tobasco!
    Then just refrigerate. This recipe tastes even better after it's had time to sit in the fridge!

    Share This Article


To make a comment simply sign up and become a member!

BackYard Chickens is proudly sponsored by: