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Ingredients
1¼ pound shrimp, 21-25 count
1½ cups water
1 clove garlic
2 each peppercorns
1 small bay leaf
2 ounces cucumber, peeled, small dice
2 ounces roma tomato, small dice
2 ounces brown onion, peeled, small dice
1 teaspoon cilantro, chopped
3 ounces hass avocado, ripe, firm, medium dice
1 tablespoon lime juice
1 tablespoon ketchup
1 tablespoon bottled hot sauce
1 dash salt
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Nutritional Guide
Per Serving
Per serving
Calories 121
Fat (g) 5
Saturated 0.8
Unsaturated 2.6
Protein (g) 12.7
Carbohydrates (g) 7.3
Fiber (g) 2.3
Cholesterol (mg) 86
Sodium (mg) 332
Servings 2 |
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Method
* In a large stock pot, add water, garlic, peppercorn and bay leaf.
* Bring water to a boil. Lower heat.
* Add shrimp, cook for 3 minutes.
* Drain shrimp. Reserve liquid.
* Remove bay leaf.
* Allow liquid and shrimp to cool. Refrigerate to chill.
* In al large bowl, combine cucumber, tomato, onion, cilantro, avocado, lime juice, ketchup and hot sauce.
* Add cooled shrimp liquid and shrimp.
* Adjust salt .
* Serve in a glass container.
Makes 2 - 16 ounce cocktails.
Note: Do not over cook - shrimp will become tough.
Shrimp are done as soon as they become orange/pink.
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