Best of all, it’s served chilled, making it an ideal treat for hot days. Recipe: Mexican Shrimp Cocktail (Cóctel de Camarones) Ingredients: For Serving: Directions: In a large bowl, combine the ...

For many years, my husband's Mexican American family gathered a ... This year, I will add this shrimp cocktail to the menu. Cook the shrimp gently in seasoned broth to keep it from turning rubbery.

Refrigerate and serve with Mexican hot sauce, diced avocados ... with Worcestershire sauce — especially if it already exists in your pantry. The shrimp cocktail can be made up to 24 hours ahead of ...

The shrimp cocktail tostada is an irresistible combination ... Taste and adjust right before serving: Add more lime, hot sauce or salt, if needed, to balance the flavor.

Shrimp cocktail is a fairly simple appetizer with a surprising and exciting flavor profile. Chilled, poached shrimp are ...

In a separate bowl, whisk together the Clamato juice, ketchup, cilantro and hot sauce. Add to shrimp mixture. Cover and chill thoroughly, at least 1 hour. Just before serving add the avocado (if ...

This gorgeous seafood cocktail is named after Huatulco, the impossibly beautiful seaside resort in the Mexican ... shrimp, peeled and deveined (leave tails on) Heat the grill until medium hot.

In a medium bowl, gently stir together shrimp, avocado, Pico de Gallo, Red Salsa Pulla and lime juice. Arrange on serving plate with cabbage and red onion and serve corn tortillas alongside.

This shrimp cocktail-meets-gazpacho recipe is credited ... In a separate bowl, whisk together the Clamato juice, ketchup, cilantro and hot sauce. Add to shrimp mixture. Cover and chill thoroughly ...