Busters Recipes

Mexican Shrimp Cocktail

1 pound fresh or frozen shrimp
1/4 cup catsup
1/4 cup lime juice
1 to 2 t. bottled hot pepper sauce
1/2 cup chopped tomato
1/4 cup chopped onion
1/4 cup snipped cilantro
2 avocados, seeded, peeled and chopped
Lime wedges, optional
Purple flower kale, optional

Thaw shrimp if frozen. Peel and devein shrimp cook shrimp in large amount of boiling water for 1 to 2 minutes or until shrimp turn pink, stirring occasionally. Drain; rinse under cold running water. In a large bowl, stir together catsup, lime juice, and hot pepper sauce. Add shrimp, tomato, onion and cilantro. Toss to coat. Cover and chill for at least 2 hours or up to 4 hours. Just before serving, add avocados; toss to coat. If desired, garnish with lime wedges and flowering kale. makes 8 servings.

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