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Mexican Shrimp Cocktail Salad Recipe

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This recipe for Mexican Shrimp Cocktail Salad, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue (Bob) Fromm
Added: Friday, June 29, 2007


1/4 cup Catsup
1/4 cup Lime Juice
1-2 tsp bottled Hot Pepper Sauce
1 lb fresh or frozen shrimp, peeled, deveined and cooked
1/2 cup grape tomatoes - cut in half
1/4 cup Celery, chopped
1/2 cup Picante Sauce (use "hotness" you prefer)
1 tbsp Cajun Seasoning
1 fresh Jalapeno, chopped
1/4 cup Onion, chopped (I mix red and green onion)
1/4 cup fresh Cilantro, snipped
2 avocados, seeded, peeled and chopped
Lime wedges (optional)

In large bowl stir together catsup, lime juice, and hot pepper sauce. Add shrimp, and remainder of ingredients, except avocado, toss to coat.

Cover and chill 2-4 hours. Just before serving add avocados; toss to coat. Garnish with lime wedges, if desired.

This can also be used with crackers for an appetizer.

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