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Shrimp-Avocado CocktailThis is a nice alternative to the typical shrimp cocktail.  Also, it has dill.  Dill is an underused herb and it’s a great foil for shrimp.  Ketchup adds a little touch of sweetness and the lemon juice adds a nice little acidic bite…balance.  It’s all about balance, Baby!  Shrimp-Avocado CocktailThis is a delicious blend of flavors and textures.  I like to use both red onion and scallions.  A tablespoon or two of snipped chives adds a nice little bite and it’s pretty, too.  I like to dice the shrimp, but leave them in decent sized pieces; I think I used about 3-4 cuts per shrimp.  This goes together very quickly, can be made a couple of hours ahead, chilled and is there in the fridge, just waiting for you to scoop into a martini glass (my martini glasses are packed away in CT) and serve it with a wedge of lemon!  Pretty and delicious…yum!

Shrimp-Avocado Cocktail

  • 3/4-1 pound shrimp, cleaned, cooked and diced
  • 1-3 teaspoons very finely minced jalapeño or Serrano peppers
  • 1/4 cup very finely chopped red onion
  • 2 scallions, chopped
  • 2 Haas avocados, diced
  • 1/2 cup ketchup
  • 3 tablespoons hot horseradish (or to your taste preference)
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons Worcestershire sauce
  • 1-2 teaspoons sriracha sauce
  • 1 tablespoon snipped chives (optional-but nice)
  • 1 tablespoon minced fresh dill (see NOTE)
  • Freshly ground black pepper
  • Kosher salt, to taste
  • Coarsely crumbled bacon, (optional)
  • Lettuce leaves, for service

Remove the tails from the shrimp; cut into about 1/2-inch pieces (if you’re using salad shrimp, leave them whole).  In a large bowl, combine all the ingredients, except the bacon and lettuce.  Toss to combine.  Cover and chill for 15-30 minutes before serving.  Place about 1/3-1/2 cup of the mixture in a stemmed glass (a martini glass works well), top with some of the bacon crumbles, if using.  You may use a large ice cream scoop; it’s makes a neat “heap” in a glass or on a bed of lettuce on a plate.

NOTE:  The dill is such a nice flavor here, but use fresh.  This is also very nice with cilantro, parsley, lemon balm or Thai basil.  You may use dried red pepper flakes, instead of the fresh minced hot pepper.  This mixture is very nice with grated orange, lemon or lime zest added.

Shrimp-Avocado Cocktail Recipe©Marcia Lahens 2018.  All rights reserved.

I can’t imagine what I was thinking, but I forgot the bacon.  Can you believe it?  This is seriously delicious with bacon?  Bacon, shrimp, avocado and horseradish are just such good friends!  What could go wrong with that combo?