1 pound fresh or frozen shrimp
1/4 cup ketchup
1/4 cup lime juice
1 - 2 teaspoons bottled hot pepper sauce
1/2 cup chopped tomato
1/4 cup chopped onion
1/4 cup snipped fresh cilantro
2 avocados, seeded, peeled, and chopped
Lime wedges (optional)
Purple flowering kale (optional)
Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in a large amount of boiling water for 1 to 2 minutes or until shrimp are opaque, stirring occasionally. Drain; rinse under cold running water.
In a large bowl, stir together ketchup, lime juice, and hot pepper sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover and chill for at least 2 hours or up to 4 hours.
Just before serving, add avocados; toss to coat. If desired, garnish with lime wedges and flowering kale. Makes 8 appetizer servings.
Per Serving: cal. (kcal) 113, Fat, total (g) 6, chol. (mg) 65, sat. fat (g) 1, carb. (g) 9, fiber (g) 2, pro. (g) 8, sodium (mg) 183, Percent Daily Values are based on a 2,000 calorie diet