|Shrimp Cocktail with a Twist|
I didn’t eat shrimp until a few year ago-it wasn’t the taste that bothered me; it was the texture. After trying it a few years ago, I discovered that I really like shrimp. The funny part is that when I told my mom I now eat shrimp because it’s much less rubbery than I remember, she replied that she doesn’t like soft shrimp and always cooked hers a bit longer than recommended. My lesson learned is to try foods even if I didn’t like them in the past!
When Kevin and I were at the Dallas/Fort Worth Airport, we ate at Papadeaux and had a "hand tossed cocktail.” It was a shrimp cocktail with fruits and vegetables that was tossed in vinaigrette and then placed in a glass with cocktail sauce at the bottom. It was delicious! I’ve recreated the shrimp cocktail, and it’s become a summer staple in our home.
|combining the avocado, tomatoes, onions and vinaigrette|
|drying off the shrimp|
|add cocktail sauce to the bottom of the serving glass|
|toss the salad with the shrimp & then place in the prepared glasses|
Shrimp Cocktail with a Twist
1 lb. cooked shrimp
1/4 C. cocktail sauce
1 avocado, cubed
8 oz. cherry tomatoes, halved
1/4 red onion, thinly sliced
2 Tbsp. olive oil
salt and pepper to taste
Combine the avocado, cherry tomatoes and red onion in a bowl. Drizzle with the juice of half the lemon, olive oil, salt (I used 1/2 tsp.) and pepper (I used 1/4 tsp.) Toss to evenly coat. Dry the shrimp with paper towels and add to the mixture.
Pour 2 tablespoons of cocktail sauce into the bottom of each serving glass and add half the shrimp mixture to each glass. Garnish with the remaining lemon and serve.