Wednesday, April 7, 2010

Tex-Mex Shrimp Cocktail

1/4 cup Hot Red Jalapeno Pepper Jelly
1 Tbsp Lime Zest
1/4 cup Fresh Lime Juice
1 lb. Peeled, Large Cooked Shrimp
1 cup Diced Mango
1/2 cup Diced Red Bell Pepper
1/4 cup Chopped Fresh Cilantro
1 Small Avocado (diced)

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 for 4 hours, turning occasionally. Add avocado. Garnish with cilantro sprigs or lime slices if desired.

No comments:

Post a Comment