Mexican Shrimp Cocktail | St. Mary's Episcopal Church

This recipe is from the 2010 St. Mary's cookbook Keeping the Feast. Copies are available for $15; email Sherrie Simmonds to arrange purchase and delivery.

Mexican Shrimp Cocktail
Roberta Schmidt
About 5-10 minutes prep time (depending on how fast you chop veggies)
Serves 1

Editor's note:
Happy New Year! Care for a cocktail? This one is served in a glass, but it's meant for snacking, not for sipping. The ingredient amounts and proportions are left to your preference. Buen provecho y Feliz Año Nuevo!

small or medium-sized cooked and peeled shrimp
1 (12-ounce) can V-8 vegetable juice
chopped onion
chopped tomato
1 fresh serrano chili, chopped (optional)
cubed avocado
fresh lime juice
ketchup to taste
saltine crackers

In a bowl, pour V-8 juice, add chopped tomato, onion, avocado, serrano chili, and shrimp (to taste!). Squeeze lime juice, pour ketchup, and mix all ingredients. Serve in a tall glass with saltine crackers on the side!

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