Shrimp cocktail
When I travel into Mexico, I can't leave without getting some shrimp cocktail. Great flavor and huge servings of all the seafood you like. So since I'm 2 hours from Tiajuana, I decided to make it my weekly dish for over 3 years now. its a great light flavorful and delicious dish
Shrimp cocktail
When I travel into Mexico, I can't leave without getting some shrimp cocktail. Great flavor and huge servings of all the seafood you like. So since I'm 2 hours from Tiajuana, I decided to make it my weekly dish for over 3 years now. its a great light flavorful and delicious dish
Cooking Instructions
- 1
Chop tomatoes, onions, cucumbers, and cilantro and add to large bowl
- 2
De-tail precooked shrimp and add to bowl along with cans of baby clams
- 3
Chop cubes of Abalone and add to bowl.
- 4
Squeeze 2 lemons and add 64oz of Clamato juice to the bowl.
- 5
Add salt, pepper, ketchup and Amor hot sauce to taste. I season the ketchup and hot sauce to a medium, to allow guests to use condiments of their choice.
- 6
Stir all ingredients and your ready to serve.
- 7
Use a large wine glass fill to the top leaving 1 inch from the rim. Add half of an avacado sliced on top.
- 8
Serve with some saltine crackers and a quarter half of a lemon.
- 9
The rest is to enjoy!
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