Tex-Mex Shrimp Cocktail
Photo by Beau Gustafson
Ingredients
- ¼ cup hot red jalapeño pepper jelly
- ¼ cup fresh lime juice
- 1 pound peeled, large cooked shrimp (31/40 count)
- 1 cup diced mango
- ½ cup diced red bell pepper
- ¼ cup chopped fresh cilantro
- 1 small avocado, diced
- + 2 more ingredients
-
- 1 tablespoon lime zest
- Garnishes: lime slices, fresh cilantro sprigs
1. Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.
Txakoli Wines from Spain
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