Coctel de Camarones
This a favorite summer treat, when the weather is warm and you need something cool. I would recommend preparing the cocktail and cooling it in the refrigerator for an hour before serving.
Coctel de Camarones, estilo Acapulco
1 pound cooked shrimp
1/2 cup fresh lime juice
3/4 cup ketchup
1 to 2 tablespoons hot sauce
1 teaspoon Worcestershire sauce
1/2 small white onion, finely diced
1 medium-sized cucumber, chopped
1/2 cup (loosely packed) chopped cilantro, plus a few springs for garnish
1 ripe avocado
Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion, cucumber and cilantro. Mix well.
Cut the avocado in half, running a knife around the pit from stem to blossom end and back again. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes, then scoop the avocado on top of the shrimp mixture. Carefully fold in the avocado, then divide the mixture between 4 to 6 serving dishes (martini glasses make a dressy presentation).
Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.
Makes about 4 cups.
