MEXICAN SHRIMP COCKTAILS ENJOY DAN:

MEXICAN SHRIMP COCKTAIL WITH PICO de GALLO by CHEF DAN:

Serves 4

INGREDIENTS:

10-12 jumbo shrimp

2 Roma tomatoes, diced

I onion, finely chopped

1 cup, peeled, diced cucumber

1/2-cup diced celery

1 jalapeno pepper, seeded, chopped, and blackened over a flame

1 (6 Oz) can Snap-y Tom

1/2- (11.5 Oz) can spicy V/8 juice

2 springs fresh cilantro, finely chopped

1/2-cup ketchup

1/4-cup lime juice

1/2-cup Pico de Gallo, recipe to follow

1 avocado, cut into chunks

Kosher salt and fresh ground black pepper

DIRECTIONS:

1.   If frozen shrimp place in a bowl of cold salted water and let res 30 minutes.

2.   Peel shrimp and put the shells in a pot of salted boiling water.

3.   Bring to a boil and simmer for 20 minutes.

4.   Place the shrimp in the simmering water and cook 2-3 minutes.

5.   Drain and set aside.

6.   Cut half the shrimp into large chunks, leaving half whole.

7.   Put the chopped shrimp in a bowl with reaming ingredients.

8.   Stir to combine.

9.   Top each bowl with whole shrimp and season with salt & pepper.

PICO de GALLO:

1 tomato, diced

1/2-onion, finely chopped

1/2-fresh jalapeno pepper, seeded and chopped

2 springs cilantro, finely chopped

1 green onion, finely chopped

1/2-teaspoon garlic powder

2 tablespoon lime juice

Kosher salt and pepper to taste

DIRECTIONS:

1.   Mix all ingredients in a bowl and refrigerate for 30 minutes.

ENJOY DAN:                            HALLELUJAH!!