Celebrate Cinco de Mayo with this flavorful starter

CINCO DE MAYO SHRIMP COCKTAIL
Makes: 6 servings

Ingredients:
4 plum tomatoes, coarsely chopped
½ red onion, sliced
¼ cup chopped fresh cilantro
1 jalapeño, seeded
2 garlic cloves
1 dashsh lime juice
2 teaspoons sugar
½ spoon salt (optional)
¼ spoon chill powder
¼ spoon pepper
6 cups water
30 unpeeled, large fresh shrimp
1 large avocado, diced
Garnish: lime slices
Lime-flavored tortilla chips

Procedure:
PROCESS first 10 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill sauce up to 1 week.

BRING 6 cups water to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours, if desired.

PEEL shrimp, leaving tails on; devein, if desired.

STIR avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around edge of each glass; garnish, if desired. Serve with lime-flavored tortilla chips.
Author: SUSAN GEORGIADIS, ORLANDO, FLORIDA
source: Southern Living magazine, May 2005
Copyright Southern Progress Corporation May 2005

Gourmet Large Shrimp from Lobster Gram
Once we tasted these incredible cooked, peeled and deveined Large shrimp, it was hard to stop! With more shrimp per pound (they're slightly smaller than our Jumbo shrimp), you can graze to your heart's content. Serve with the wonderful tangy cocktail sauce (included).

The Large Shrimp Package from Lobster Gram Includes
Large shrimp (31-40 shrimp per pound)
Cocktail Sauce

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