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Spicy Mexican Shrimp Cocktail


"Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls."
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2 h 15 m servings 226 cals
Original recipe yields 6 servings

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  1. Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
  2. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

Nutrition Facts

Per Serving: 226 calories; 6.3 g fat; 16.1 g carbohydrates; 26.4 g protein; 230 mg cholesterol; 662 mg sodium. Full nutrition

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OMG! This was so yummy! I have to admit I cut the heat wayyyyy back cuz we are big wimps when it comes to heat. No habanero and just 1 Tablespoon horseradish. Perfect for a summer meal. Thanks f...

First time I tried this, I followed recipe to a "T" as usual. A little too spicy for this old mouth, but oh! Goodness! It had such fabulous flavor! Next try, I forgot to list the tomato/clam ...