- 1 lb Fresh Shrimp, shelled and deveined
- 1 Large Avacado
- 1 cup Ketchup
- 2 Lemons or limes juiced
- 1/2 cup Chopped Celery
- 2 tbsp Chopped Cilantro
- 1 tsp Course ground black pepper
- Favorite Crab/Seafood boil
- Optional Finely chopped jalapeno or serrano peppers
This zesty recipe uses lemon or lime juice in replacement of horseradish for added zing, zest, and a sour bite. The combination of the spice from the seafood boil, the course black pepper, and jalapeno peppers adds a deep, controlled heat complimented by the added layer of flavor from the cilantro.
Prepare shrimp as instructed by your favorite crab boil, cooking times may vary depending on shrimp size. Drain and set aside to cool, or place in refridgerator to reduce prep time.
In a bowl, add all ingredients except avacado and mix.
Trying to keep the avacado pulp in tack as much as possible, remove pulp from peel and seed and chop the avacado in large chunks. (Hint: we are NOT making guacamole. Do not mash the pulp). Gently fold avacado chunks into cocktail mix.
Chill in refridgerator (at least 30 minutes so the cilantro flavor is infused) and serve with your favorite crackers. I prefer light, flaky, and buttery types like Club or Ritz- but that is your choice! Enjoy.
Add other seafood like scallops, lump crab, etc.
Add chopped tomatoes and scallions for a pico-de-gallo like style.
Replace jalapenos and serranos with habaneros or scotch bells for intense heat.