Mexican Shrimp Cocktail
- Jenna Burk
- May 15, 2018
- 1 min read
- 12 oz. bag of shrimp
- 1/3 cup ketchup
- 24 oz. Clamato
- 1 T. hot sauce
- 1 t. Worcestershire sauce
- 1/2 cucumber, chopped
- 1/2 red onion, chopped
- 1 jalapeño, diced
- 2 roma tomatos, chopped
- 1/2 bunch of cilantro, chopped
- 2 limes, juiced
- salt and pepper
- avocado, sliced
- radish, sliced
Mix the sauce. Add the vegetables (except avocado and radish) and shrimp. Let sit for at least 1 hour. Top with the avocado and radish. Serve with tortilla chips or saltine crackers and extra hot sauce.
