Shrimp Campechana (Cocktail)

Chef Louisiana Girl's Note:

This is a tasty shrimp appetizer always receives many requests for the recipe. It is a beaufiul presentation when served in a tall hurricane glass (with a long tea spoon), on a plate, surrounded by tortilla chips. It is also delicious with fresh blue crab added to the mix.

• Total Time: 23 mins
• Prep Time: 20 mins
• Cook Time: 3 mins

Ingredients:

Servings: 6

• 2 lbs fresh small shrimp, boiled, peeled, deveined
• 4 -5 avocados, chopped
• 8 small tomatoes, seeded and chopped
• 1/2 cup fresh cilantro, chopped
• 6 green onions, chopped
• 2 -4 jalapenos, seeded, chopped (optional)
• 2 limes, freshly, squeezed
• 1 (8 ounce) jar seafood cocktail sauce (Heinz)
• 1/4 cup ketchup
• 1/4 teaspoon salt
• 12 ounces tortilla chips

Directions:

1. Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
2. Stir in seafood sauce, ketchup and salt. Chill, cover, until serving time. Serve with tortilla chips. Garnish with a whole jalapeño.