MEXICAN SHRIMP COCKTAIL COCKTAIL DE CAMARONES Active time: 20 min Start to finish: 40 min 12 large shrimp (1/2 lb) 2 plum tomatoes, finely diced 1 scallion, thinly sliced 1 small garlic clove, minced 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 1 teaspoon salt 1/2 teaspoon black pepper 1/2 California avocado Garnish: lime wedges Cook shrimp in boiling salted water, stirring occasionally, until just cooked through, about 3 minutes. Drain, cool, and then shell, leaving tail shells attached if desired. Chill until cold, at least 15 minutes. Stir together tomatoes, scallion, garlic, lemon and lime juices, salt, and pepper. Just before serving, finely dice avocado and stir into tomato salsa. Spoon salsa into 4 serving dishes and arrange shrimp and lime on top. Cooks' note: o Salsa can be made 1 hour ahead and kept at room temperature. Add avocado at last minute. Each serving about 109 calories and 5 grams fat . From Lavanda Gourmet 2000 |