Yucatán Shrimp Cocktail

 

There is a quaint little place that we frequent occasionally. It's in the old part of town, in a small tiny little place that has a regular door and a garage door. The interior decor is charming. Usually good bands, and good food. La Diosa Cellars.

They serve a Yucatán Shrimp Appetizer. Yummeee! So, I had to test, eat shrimp, add a pinch of this, eat shrimp, a dash of that, eat shrimp, start over, eat shrimp (share with Regan), until now, here's my version. I hope you enjoy it.

Yucatán Shrimp Cocktail

(for three servings)

1 can Snap-E-Tom tomato and chile Cocktail
(this is in the juice section of the grocers)

1/2 cucumber, peeled, seeded and minced

1/2 ripe avocado, minced

1 1/2 teaspoon minced red onion

1 Tablespoon minced cilantro

1 teaspoon fresh squeezed lemon juice

 1 teaspoon fresh squeezed lime juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

dash garlic granules

3 sprigs celery for garnish

3 slices fresh lime for garnish

21 medium cooked and cooled shrimp

3 warm tortillas

Mix everything together except the shrimp.  Divide into 3 individual dishes. Add 6 shrimp to each  dish. Garnish each serving with one sprig celery, one slice lime, one of the remaining shrimp. Serve with  a warm tortilla. 

¡Buen provecho!

Linking to Designs by Gollum's Foodie Friday.. stop by if you need a few new ideas!