Spicy Avocado & Shrimp Cocktail is a Mexican-style twist on a seafood classic. Photo courtesy Avocados From Mexico.
May 2010 |
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Spicy Avocado & Shrimp Cocktail Recipe
Page 4: A Spicy Twist On The Shrimp (Or Scallop) Cocktail
This is Page 4 of six pages of recipes, from breakfast through dinner. Click on the black links below to visit other pages.
On The Menu
Spicy Avocado & Shrimp Cocktail Recipe
This dish can be made with scallops instead of shrimp, or a combination of the two. Recipe yields 4 servings.
Ingredients
- 1/4 cup olive oil
- 1 tablespoon minced jalapeño chile or hot pepper sauce to taste
- 1 teaspoon minced garlic
- 3/4 teaspoon ground cumin seed
- 3/4 teaspoon salt
- 2-1/2 tablespoons lime juice
- 2 fully ripened avocados, halved pitted and peeled
- 6 ounces peeled and deveined cooked shrimp or scallops
- Lettuce leaves
Preparation
- To prepare dressing: In measuring cup, combine oil, pepper, garlic, cumin, salt and lime juice.
- Dice 1-1/2 of the avocados; place in a small bowl; toss with 2 tablespoons of the dressing.
- Slice remaining avocado half; place in a pie plate with shrimp; coat with remaining dressing.
- To serve: Line 4 martini or wine glasses with lettuce leaves. Spoon diced avocado mixture into glasses. Top with shrimp and avocado slices. Spoon any remaining dressing over avocados and shrimp. Recipe can be doubled.
Continue To Page 5: Tequila Guacamole
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Recipe courtesy Avocados From Mexico. All other materials
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