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Coctel de Camarones (Mexican Shrimp Cocktail)
Ingredients

* 1 pound cooked small shrimp (70-90 per pound; see Tip), tails removed (about 1 1/2 cups)
* 1 1/2 cups cherry tomatoes, halved
* 1 1/2 cups diced English cucumber
* 1/3 cup finely chopped red onion
* 1 ripe avocado, diced
* 1 1/2 cups spicy or regular V8 juice
* 2 tablespoons lime juice
* 1/2 teaspoon freshly ground pepper
* 1/4 teaspoon salt
* 1/4 cup chopped fresh cilantro
* Lime wedges for serving

Preparation

1. Combine shrimp, tomatoes, cucumber, onion, avocado, V8 juice, lime juice, pepper, salt and cilantro in a large bowl. Serve at room temperature or chilled, with lime wedges.

Sounds AWESOME...

Joetown Parrothead wrote:Sounds AWESOME...

INDEED!!!!!!!!

Ohhhh I might need to make that if they have decent shrimp at the store today!

I think I know what's for dinner tomorrow nite..

gunthermoose wrote:I think I know what's for dinner tomorrow nite..

I don't feel like running to the fish market in Stowe today - the traffic is NUTS but this will be on the menu this summer, maybe one of our Nantucket dinners.

Dave I was hoping you were noting this for the tailgate next year! (I know I have a lot of nerve when what you've done so far is so amazing!!)

I could do this..
I'm always open for new ideas...lets try it first though

gunthermoose wrote:I could do this..
I'm always open for new ideas...lets try it first though

Of course, plus it might be a bit messy with the sauce anyway. I was really mostly kidding.