Mexican Shrimp Cocktail

Mexican Style Shrimp Cocktail

I love shrimp and shrimp cocktail, and this is very different from shrimp cocktails that you get in the states. You can also just skip the shrimp around the edge of the glass and use this as a chunky dip for chips.

1 lb medium to large shrimp, peeled and deveined   
¾ cup ketchup
2 tbl sugar
1 tsp granulated garlic
¾ tsp
 ground cumin
¾ tsp
 salt
2 limes, juice only
2 to 4 tbl cilantro, chopped
1 jalapeno, seeded and diced
2 Roma tomatoes, with seeds and pulp removed and diced
1 celery stalk, very finely diced
½ onion, diced
1 cup cucumber, peeled, seeded, and diced
2 Hass avocados, peeled, seeded, and cut into chunks

Boil the shrimp for 2 minutes, drain, let them come to room temp, and cut ½ of the shrimp into small pieces but leave the rest whole.

Put the ketchup, sugar, garlic, cumin, salt, lime juice, cilantro, and jalapeno in a medium size mixing bowl and mix until combined and the sugar is dissolved. If you want the shrimp cocktail to be a little spicy add some hot sauce now and stir it in well.  Add the tomatoes, celery, onion, and cucumber and mix well.  Add the cut up shrimp and stir.   Put this in a covered container, and put it in the fridge to cool.

When you are ready to serve, add the avocados to the mixture in the container and spoon it into into decorative glasses.  Arrange the whole shrimp around the top of the glasses and serve with tortilla chips.

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