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RECIPE: MEXICAN SHRIMP COCKTAIL

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  • 1/3 cup Spanish onion, chopped
  • 1/4 cup freshly squeezed lime juice
  • 1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed chilled cooked medium shrimp – peeled, deveined, and tails removed
  • 2 roma (plum) tomatoes, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 cups chilled tomato and clam juice cocktail 1 cup chilled ketchup
  • 1 bunch fresh cilantro – stems discarded and leaves chopped
  • 2 tablespoons hot pepper sauce
  • 2 avocados – peeled, pitted, and chopped
  • Ripe plantain chips