Shrimp Avocado Cocktail Recipes

ZESTY SHRIMP AND AVOCADO COCKTAIL

Steps:

• 1. Gently mix first six ingredients together in a large glass container.
• 2. Add the V-8 juice and lime juice. Stir gently until thoroughly combined. Cover tightly with plastic wrap and refrigerate for at least 1 hour.
• 3. Serve in chilled margarita glasses or other attractive glass containers.
• 4. Garnish each glass with a lime wedge and add extra Tabasco sauce as desired.

SHRIMP COCKTAIL WITH AVOCADO

Steps:

• In large saucepan, boil 2 quarts water. Add 1 tablespoon kosher salt or 1/2 tablespoon fine salt. Cook shrimp until white in center, about 4 minutes. Drain shrimp, transfer to bowl, and let stand until cool. Cover bowl with plastic wrap and chill shrimp chill in refrigerator for 1 hour.
• In medium bowl, stir together clam juice, ketchup, cilantro, lime juice, and onion. Add chilled shrimp, then gently stir in avocado. Spoon mixture into 4 cocktail glasses and serve.

AVOCADO AND SHRIMP COCKTAIL

Steps:

• Halve avocados, remove pits, rub surface with lemon slice.
• Combine mayonnaise, cream, Tabasco, Worcestershire, salt and pepper; fold in shrimp.
• Spoon into avocados; sprinkle with paprika and chill.
• Garnish with cucumber and lemon slices.
• Serve chilled on bed of lettuce.

SHRIMP AVOCADO COCKTAIL

Steps:

• Mix all sauce ingredients together and chill until ready to serve.
• Arrange shrimp and avocado cubes in cocktail glasses.
• Pour sauce over each cocktail when ready to serve.

MEXICAN SHRIMP COCKTAIL

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

Steps:

• 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
• 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
• 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
• 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.