ERNESTO’S MEXICAN SHRIMP COCKTAIL

Ernesto brought this to work one day and I had to have the recipe.

Ingredients:

1 lb cooked cold shrimp, peeled and chopped
4 Roma tomatoes, chopped
1 large cucumber, peeled and chopped
1 small onion, finely chopped
Juice of 2 lemons (I’ve used bottled lemon and is still awesome)
1 bunch cilantro, chopped
3 avocados, peeled and chopped
Salt and pepper to taste

Directions:

Mix all together. Refrigerate for an hour. Serve with tostadas.


 

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