Mexican Shrimp Cocktail

Yield: 8 servings

Ingredients

Cocktail Sauce

• 1 pound plum tomatoes, cored and quartered
• 1 red bell pepper, chopped
• 3/4 cup white vinegar
• 3/4 cup chopped white onion
• 1/2 cup granulated sugar
• 5 cloves garlic, smashed
• 1 chipotle chile in adobo sauce, coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon salt

Shrimp

• 1 1/2 pounds large cooked, peeled shrimp, chopped
• 1 ripe avocado, diced
• 1 fresh serrano chile, stemmed, seeded, chopped
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice

Instructions

Cocktail Sauce

1. In pan, bring tomatoes, pepper, vinegar, onion, sugar, garlic, chipotle, cilantro and salt to a boil. Simmer for 30 minutes, until vegetables very tender.
2. Refrigerate until cool, 1 hour.

Shrimp

1. In a blender, puree sauce. Transfer to bowl.
2. Add remaining ingredients (can be made day ahead; refrigerate).
3. Serve in 8 martini glasses.

Nutrition

Per serving: 210 calories, 19g protein, 23g carbohydrate, 5g fat, 1g fiber, 166mg cholesterol, 599mg sodium