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recipes / Other Mariscos / acapulco-style shrimp cocktail

Acapulco-Style Shrimp Cocktail

Servings: 4 to 6
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Coctel de Camarones, estilo Acapulco

Recipe from Season 3, Mexico—One Plate at a Time

INGREDIENTS

  • 1 pound cooked shrimp
  • 1/2 cup fresh lime juice
  • 3/4 cup ketchup
  • 1-2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce is delicious here)
  • 1 teaspoon Worcestershire sauce
  • 1/2 small white onion, finely diced
  • 1/2 cup (loosely packed) chopped cilantro, plus a few sprigs for garnish
  • 1 avocado

INSTRUCTIONS

Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well.

Cut the avocado in half, running a knife around the pit from stem to blossom end and back again. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes, then scoop the avocado on top of the shrimp mixture. Carefully fold in the avocado, then divide the mixture between 4 to 6 serving dishes (martini glasses make a dressy presentation). Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.

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Rick Bayless is the chef and owner of an award-winning world of restaurants including Frontera Grill and Topolobampo in Chicago. He is also a teacher, author, philanthropist, YouTube creator and much more. Explore our “About” section to learn more!