Guest Author - Terri Perkins Fulton

Serves 6

1/2 cup plus 2 tablespoons fresh lime juice
1 pound (generous) cooked, peeled and deveined medium shrimp
1/2 medium white onion, chopped
1/3 cup fresh cilantro
1/2 cup ketchup
2 tablespoons vinegary Mexican bottled hot sauce (I use Tapatio)
2 tablespoons olive oil
1 cup diced peeled cucumber or jicama, or 1/2 cup of each
1 small ripe avocado, peeled, pitted, and cubed
1 jalapeno chile, minced (optional)
Salt
Lime slices and cilantro sprigs for garnish
Tortilla chips or saltine crackers for serving

Toss the shrimp with 2 tablespoons lime juice and marinate for 10 minutes. Meanwhile, rinse the onion under cold water, drain well and place in a bowl. Add the cilantro, ketchup, hot sauce, olive oil cucumber and/or jicama, avocado and jalapeno, if using. Add the shrimp and toss to combine. Season with salt. Refrigerate until well chilled.

To serve, place the cocktail in individual bowls. Garnish each with a lime wedge and cilantro sprig. Pass the chips alongside.

NOTE: The cocktail makes an excellent "finger food" type appetizer for a crowd. Double or triple the recipe and serve on individual small round tortilla chips like mini tostadas. (Use small cocktail shrimp for this.)

Adapted from Rick Bayless' Mexico On Plate At A Time