Avocado and Shrimp Cocktail
Servings
24 8-oz. servings
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Ingredients
- 180 ct. Cooked white shrimp, peeled & deveined, tail-on, 31 - 40 ct.
- 19 ct. Markon Limes
- 4 c. Crown Collection Fancy Midwest Ketchup
- 2 Tbsp. Red Pepper Sauce
- 1 Tbsp. Gordon Choice Soy Sauce
- ½ c. Markon Ready-Set-Serve Cilantro
- 6 oz. Markon Ready-Set-Serve Diced Onions
- 16 pieces Markon Cucumbers, cut into small chunks
- 4 oz. Diced Green Chiles
- 5 ct. Haas Avocados
- 24 ct. Recipe: Crunch Tortilla Garnish
Recipe Preparation
1. Thaw the shrimp overnight under refrigeration. Remove tails.
2. In a stainless mixing bowl, combine the lime juice, ketchup, Tabasco, soy sauce and chopped cilantro. Whisk until thoroughly mixed.
3. Add the diced onion, cucumber and green chiles and fold into sauce.
4. Add shrimp and fold in.
5. Peel, seed and cut avocados into ½” dice. Gently fold into mixture.
6. To serve, spoon 8 oz. of cocktail into chilled stemless 10 oz. martini glass. There should be 10 shrimp in each portion. Garnish glass with a lime slice and crunchy tortilla garnish.
