Perfect for Lenten Friday: Zesty Tex-Mex Shrimp Cocktail #lentenfridaymeals #gulfshrimp #seafood #spicyfood

Today, I'm sharing a recipe for Zesty Tex-Mex Shrimp Cocktail. It's super simple to whip up a batch of this appetizer or light lunch/dinner in no time. That makes it perfect for serving on Lenten Fridays! Because it's served chilled, all you need is 20 minutes to prep everything...then you can store in the fridge up to 24 hours ahead, until you're ready to serve. If you've never tasted Mexican-style shrimp cocktail (aka coctel del camarones), it's a bit different from the American-style shrimp cocktail you may be used to. This Zesty Tex-Mex Shrimp Cocktail is my personal spin on a dish that has a zillion variations. Everyone who tastes this appetizer goes crazy for it!

Zesty Tex-Mex Shrimp Cocktail

Weekend Gourmet Style 

Ingredients (makes 3 cups):

• 1 lb. extra large shrimp (16-20/pound)
• 1 cup prepared pico de gallo from the Produce aisle
• 1 cup ketchup
• 2 TBS Worcestershire sauce
• 1 TBS chipotle flavored hot sauce 
• Juice of half of a large lime (or lemon)
• 1/3 cup reserved shrimp cooking water
• 1 large Haas avocado, peeled and diced
• Salt and pepper to taste
• Tortilla chips for serving

Directions:

Step 1: Boil the shrimp in well salted water. Immerse the cooked shrimp in ice water to stop the cooking process. Peel and devein the shrimp, reserving two of the prettiest ones for garnish. Chop the remaining shrimp into bite-sized pieces and add to a large bowl. Add the pico de gallo, ketchup, Worcestershire sauce, shrimp cooking water, lime/lemon juice, and hot sauce. 

Step 2: Stir well to evenly combine all the ingredients. At this point, you can chill the shrimp and veggie mixture in the fridge for up to 24 hours. When you are ready to serve, add the diced avocado to the and carefully fold into the shrimp mixture. Be gentle so you don't break up the avocado! Add salt and pepper to taste.

Step 3: Carefully spoon the chilled shrimp cocktail into a large margarita glass. Just before serving, add one the reserved boiled shrimp and a slice of lime/lemon to the rim of the serving glass. Serve with baskets of crispy tortilla chips for dipping. 

This easy-to-make appetizer is an amazing combination of flavors and textures. The chunks of sweet shrimp are perfectly balanced by the zesty cocktail sauce and creamy avocado. The finely diced pico de gallo adds plenty of texture and spice. Add it all up, and you've got a winner -- perfect for entertaining and taking to seasonal potlucks. We've been known to make a meal out of this dish...so that's always an option too!