Southwest Shrimp Cocktail
This ceviché-style shrimp cocktail treats you to lots of flavor and just the right amount of southwest zing.
1 lb Shrimp, pre-cooked, peeled & deveined (41-50 count or use larger shrimp cut into smaller pieces)
1 Avocado, peeled & cut into small cubes
1C Onion, diced (¼”)
½ C Lime juice, freshly squeezed
½ C Ketchup (we prefer Heinz)
1 C Cucumber, peeled & diced (¼”)
¼ C Cilantro, finely chopped
1½ TBSP Arizona Chipotle Rub
Remove tails from shrimp and place in large, re-sealable plastic baggy. Add lime juice, seal and place in refrigerator for one hour. In medium/large mixing bowl, combine shrimp, onion, cucumber, avocado, ketchup, cilantro and Arizona Rub. Mix thoroughly. Spoon equal amounts of shrimp mixture into serving cups and chill in refrigerator for a half hour. Garnish with sprig of cilantro and serve.
*Cook times are approximate.