Mexican Shrimp Cocktail
This is a copycat version from the Palm Grill restaurant in Cantamar, Rosarito Beach, BC. After having 2, I came home and wrote down the recipe, my waiter told me the recipe in his broken English, but this is pretty darn close. I live in the Desert so this is the perfect cool lunch, add a cold Pacifico with lime and you will want to go to Mexico. When you are finished eating this, add more tomato juice, some vodka, Tabasco, pepper and a celery stick, sit back and enjoy"Made a big batch, husband loved it, minor changes but would make again! Thnx!" - carolsiphone
Yield: 1 Ready in 15 minutes
314 people trying soon
|1 glassglass or tall dessert glass|
|6 Jumbo Shrimp; cooked, cut in fours|
|1 tomato; diced|
|0.25 Cucumber; diced, peeled|
|1/2 lime; juiced|
|1/2 jalapeno; seeded, deveined, minced|
|1 little bitwhite onion; diced|
|1 Tomato; juice, watered down with cold water|
Mexican Shrimp Cocktail Preparation
Dice shrimp, set aside, dice avocado, set aside,
Combine diced tomatoes, cucumber, onion, cilantro, jalapeno, little pepper and half the shrimp and toss lightly.
Spoon other half diced shrimp in bottom of glass, top with the diced vegetables. Add your watered down tomato juice, fill glass until no more fits.
Top with avocado, Tabasco, and little minced cilantro, lime juice. I cover it with foil and chill it for 30 minutes, because I like it cold.
This makes one big cocktail, or 2 smaller ones.
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