Ingredients
1/3 cup lime juice
2 Roma tomatoes, seeded and chopped
1/2 cup chopped cilantro, or to taste
1 cup sweet onion, diced
1/3 cup salsa, or more, depending on how much heat you want
1 teaspoons Tabasco pepper sauce
3/4 cups ketchup
2 Tablespoon tequila
1/2 pound cooked large shrimp, cut into bite size pieces (purchased frozen shrimp works well, thaw first)
2 avocado, peeled, seed removed, and chopped
Preparation
Mix together the lime juice, tomatoes, cilantro, onion, salsa, Tabasco sauce, tequila and ketchup. Add the shrimp. Refrigerate 4-5 hours.
Add avocado at the last minute so they don’t get too mushy. Serve chilled with saltine crackers or tortilla chips.
This recipe easily doubles or triples for a crowd.
