Total time: 45 minutes | Serves 6
Note: From Xiomara Ardolina of Cafe Atlantic in Pasadena. The chef notes that the cocktail sauce can also be used to marinate the cooked shrimp overnight.
- 2 cups tomato juice
- 1/2 cup ketchup
- 1/2 cup prepared horseradish
- 1/4 cup chopped cilantro
- 1/2 cup minced jalapenos (about 4 seeded)
- 1/2 cup chopped red onion
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- Freshly ground black pepper
Step 1Mix the tomato juice, ketchup, horseradish, cilantro, jalapenos, onion, lime juice, salt and pepper. Refrigerate until ready to use. (Can be made several days ahead.)
- 2 pounds large shrimp (32 to 42 shrimp)
- 3 quarts water
- 1 onion, peeled and quartered
- 2 heads garlic, cut in half horizontally
- Juice of 1/2 lime
- 1 bay leaf
- 1 1/2 tablespoons salt
Step 1Peel and devein the shrimp, leaving the tails in place. Fill a large pot with the water and add the onion, garlic, lime juice, bay leaf and salt. Bring to a boil, then turn down heat and simmer for 15 to 20 minutes.
Step 2Bring the water back to a boil and cook the shrimp just until pink, 2 to 3 minutes. Do not overcook. Drain and chill.
- 4 avocados
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lime juice
- Salt and freshly ground black pepper
- 2 cups mixed baby greens
Step 1Cut the avocados into three-fourths-inch pieces. Place in a bowl and gently toss with the olive oil, lime juice, salt and pepper.
Step 2To serve, spoon about one-third cup cocktail sauce into each of 6 large martini glasses. Place 3 or 4 lettuce leaves on top of the sauce, followed by 7 or 8 pieces of avocado. Put 6 shrimp around each glass with tails hanging over the edge.
238 calories; 21 grams protein; 12 grams carbohydrates; 4 grams fiber; 13 grams fat; 2 grams saturated fat; 179 mg. cholesterol; 608 mg. sodium.
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