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Mexican Gazpacho Shrimp Cocktail

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"Try this great summer appetizer; it is very easy to make and is sure to impress your guests!"
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Ingredients

1 h 10 m servings 111 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Ready In

  1. In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
  2. Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

Footnotes

  • Skewer one of the shrimp and/or cucumber slices with a mini cocktail fork (available at party warehouse stores). Serve 1 on the edge of each glass for a cute garnish . . . and a way to eat the shrimp cocktail!
  • Turn this fresh appetizer into a summer soup by adding an additional can of enchilada sauce and increasing the lime juice to 1/2 cup.
  • Like a little kick? Stir in 1 to 2 teaspoons red pepper sauce with the lime juice.

Nutrition Facts


Per Serving: 111 calories; 4.7 g fat; 8.4 g carbohydrates; 8.4 g protein; 64 mg cholesterol; 485 mg sodium. Full nutrition

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