Garden-Fresh Seafood Cocktail Recipe

By carol gorman

Ingredients

• 3/4 pound peeled and deveined cooked shrimp (31-40 per pound), thawed
• 1 container (8 ounces) refrigerated jumbo lump crabmeat, drained
• 3 celery ribs, chopped
• 1 medium cucumber, peeled, seeded and chopped
• 1 medium sweet orange pepper, chopped
• 2 plum tomatoes, seeded and chopped
• 1/2 cup red onion, finely chopped
• 1 to 2 jalapeno peppers, seeded and finely chopped
• 1/4 cup minced fresh cilantro
• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 2-1/4 teaspoons adobo seasoning

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Combine first nine ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Place shrimp mixture in cocktail glasses.
Yield: 6 cups.