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Categories: Appetizers, Fish and shellfish

Shrimp martini

Shrimp martini
Los Angeles Times

Dear SOS: In Pismo Beach, I recently experienced an awesome shrimp martini at the SeaVenture Resort, in their tapas bar. If there is any way to get the recipe, that would be great! Noelle Blitz Woodland Hills Dear Noelle: Executive ... Read more

Total time: 45 minutes | Serves 4
  • 1 pound medium shrimp, cooked, peeled and tails removed
  • 1 English cucumber, diced medium
  • 1/2 cup diced red onion
  • 1 tablespoon minced cilantro
  • 1 tablespoon lemon juice
  • 1 teaspoon lime juice
  • 2 tablespoons prepared horseradish
  • 2 cups ketchup
  • 1 dash Tabasco, to taste
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon kosher salt
  • 4 slices lime
  • 8 sprigs cilantro
  • 1 medium avocado, sliced lengthwise into 12 slices
  • 1 lemon, cut into wedges
  • Tortilla chips

Step 1In a medium bowl, combine the shrimp, cucumber, onion, minced cilantro, lemon and lime juices, horseradish, ketchup, Tabasco and pepper and salt. Toss to mix thoroughly. Refrigerate for at least 30 minutes.

Step 2Divide the mixture into four chilled martini glasses. Cut a notch on each slice of lime and put one on the edge of each glass. Garnish each martini with 2 cilantro sprigs and a fan of 3 avocado slices. Place each glass on a salad plate with a couple of lemon wedges and some tortilla chips. Serve with additional tortilla chips for scooping.

Each serving:
343 calories; 26 grams protein; 41 grams carbohydrates; 5 grams fiber; 10 grams fat; 2 grams saturated fat; 172 mg. cholesterol; 1,857 mg. sodium.
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