Mexican Shrimp Salad

Cheri Clotiaux Stringer
Yield: 2 entrées or 4-6 appetizers

This recipe is the culmination of several experiments one summer — that was one good-eatin’ summer! I’ve also served this as a dip with tortilla chips, just be sure to dice the shrimp to make for easier dipping. (July 2008)

1/4 cup ketchup

1/4 cup lime juice

1-2 tsp Tabasco

1 lb fresh shrimp

1/2 cup tomato, diced

1/4 cup onion, diced

1/4 cup fresh cilantro, chopped

2 avocados, diced

Lime wedges for garnish 

Combine the all but the avocados and lime wedges. Marinate and chill for 2-4 hours. 

Just before serving add avocados.