Appetizer using shrimp & avocado
Shrimp avocado ring mold
*you can use ring mold (or a tuna can with top and bottom cut out) or a lighly sprayed ramekin* I will give directions for ramekin, obviously ring mold begins with shrimp at bottom
for each serving about 5 to 8 grape tomatoes, cut in half and seeded, then combined with kosher salt and a slight amount of olive oil. Put cut side UP in sprayed ramekin.
About 1/2 or 3/4 avocado per serving. Peel and cut into cubes. Toss with kosher salt and fresh lime juice to taste. Put on top of grape tomatoes, press down.
Four medium to large cooked and deveined shrimp. Press into avocado
Turn over onto salad plate and unmold. TDF.
This appetizer salad looks nice in individual cocktail glasses:
Cooked large shrimp, prepped
Spicy cocktail sauce
Combine the first 3 ingredients then stir in the cocktail sauce and cilantro. Mix gently to combine. Taste for seasoning and add salt if necessary or hot sauce to make it more spicy.
Poach your shrimp in a mixture of ketchup, lime juice, lemon juice, orange juice, and minced garlic. After the shrimp are cooked, strain the liquid into another container, and chill both shrimp and liquid. When the liquid has cooled, add in chopped tomato, jalapeno, onion, and avocado, season with black pepper, a dash(or two or three) of louisiana hot sauce, and a drizzle of olive oil. Stir in the shrimp, season with salt to taste, and enjoy your shrimp ceviche cocktail with tostadas............