Mexican Shrimp Cocktail
- 2 pounds unpeeled large fresh shrimp
- 6 cups water
- 2 tablespoons lime juice - (to 3)
- 3 garlic cloves minced
- 1/4 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1 cup ketchup
- 1/2 cup lime juice
- 1/4 cup minced onion
- 1/2 teaspoon hot sauce - (to 1)
- 1/2 cup chopped tomoto
- 1/2 cup chopped cilantro
- 1 avocado chopped
- Lime wedges for serving
Peel shrimp and de-vein. Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes until shrimp turns pink. drain the shrimp, reserving 1/2 cup liquid.
Stir together reserved liquid, ketchup, 1/2 cup lime juice, onion, and hot sauce. Stir in the shrimp, tomoto and cilantro. Chill in the fridge
Serve with avocado, and lime wedges.
This recipe yields 6 servings; 17 carb grams per serving.