Ingredients:
- 24 fl oz Clamato
- 3/4 lb shrimp
- 1 cloves of garlic (minced)
- 2 limes juiced, a little zest
- 1 large cucumber (seeded, medium dice)
- 1 large avocado (medium dice)
- ¼ cup cilantro
- 2 tsp prepared horseradish
- ½ tsp Tapatio sauce
- Salt, pepper to taste
Directions:
- In a large bowl combine, cucumber, avocado, cilantro, garlic, Clamato, and lime juice and zest. Set aside.
- Cook shrimp and cut into large pieces, and stir into clamato mixture.
- Add horseradish, Tapatio, and salt and pepper to taste. If you like it hot, add more horseradish and Tapatio.
- Can be served immediately, but it’s better to refrigerate for 3 hours for flavors to meld together.
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