Cafe Atlantic's Shrimp Cocktail

By á-174942

Ingredients

• COCKTAIL SAUCE:
• 2 cups tomato juice
• 1/2 cup ketchup
• 1/2 cup prepared horseradish
• 1/4 cup chopped cilantro
• 1/2 cup minced jalapeños - (abt 4 seeded)
• 1/2 cup chopped red onion
• 3 tablespoons lime juice
• 1/2 teaspoon salt
• Freshly-ground black pepper to taste
• SHRIMP:
• 2 pounds large shrimp - (32 to 42 shrimp)
• 3 quarts water
• 1 onion peeled, quartered
• 2 heads garlic halved horizontally
• Juice of 1/2 lime
• 1 bay leaf
• 1 1/2 tablespoons salt
• ASSEMBLY:
• 4 avocados
• 1 tablespoon olive oil
• 1 tablespoon freshly-squeezed lime juice
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups mixed baby greens

Details

Servings 6

Preparation

Step 1

Cocktail Sauce: Mix the tomato juice, ketchup, horseradish, cilantro, jalapeños, onion, lime juice, salt and pepper. Refrigerate until ready to use. (Can be made several days ahead.)

Shrimp: Peel and devein the shrimp, leaving the tails in place. Fill a large pot with the water and add the onion, garlic, lime juice, bay leaf and salt. Bring to a boil, then turn down heat and simmer for 15 to 20 minutes.

Bring the water back to a boil and cook the shrimp just until pink, 2 to 3 minutes. Do not overcook. Drain and chill.

Assembly: Cut the avocados into three-fourths-inch pieces. Place in a bowl and gently toss with the olive oil, lime juice, salt and pepper.

To serve, spoon about one-third cup cocktail sauce into each of 6 large martini glasses. Place 3 or 4 lettuce leaves on top of the sauce, followed by 7 or 8 pieces of avocado. Put 6 shrimp around each glass with tails hanging over the edge.

This recipe yields 6 servings.

Each serving: 238 calories; 21 grams protein; 12 grams carbohydrates; 4 grams fiber; 13 grams fat; 2 grams saturated fat; 179 mg. cholesterol; 608 mg. sodium.