"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Shrimp & Avocado Dip Recipe

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This recipe for Shrimp & Avocado Dip, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty & Jennie Bennett
Added: Thursday, October 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of frozen shrimp (med) cut in smaller pieces (make sure it is cooked)
2 Limes
1 clove of garlic (minced)
1 bunch of cilantro (chopped)
2 avocados (cubed)
1//2 red onion chopped
Salt to taste
Bookbinders cocktail Sauce Oz jar
Golden Cocktail sauce Oz jar (Spicy)

Directions:
Directions:
You will need one cocktail sauce that is spicy and one that is not, that is the difference between Golden and Bookbinders.

Combine the cut up shrimp and minced garlic, add cubed avocado and chopped red onion, add and mix of the Oz jar of spicy cocktail sauce and of the jar of regular cocktail sauce, cut the limes in half and squeeze juices all over the dip and stir. It comes out a little yellow but that is normal because of the avocado.

Serve with Tortilla chips. I usually use blue corn and regular.
It is best to if you put in the refrigerator and let it chill for a couple hour before serving.

Number Of Servings:
Number Of Servings:
It makes a lot
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is always a big hit at our parties. We usually don't have any left at the end.

 

 

 

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