Spicy Adobo Shrimp Cocktail
Fiery adobo sauce is the secret ingredient in this classic first course. Chopped cucumber, crunchy celery, and silky avocado help round out the spicy sauce, making it hearty enough for a quick and easy light lunch and perfect for a hot summer afternoon.
Recipe information
Yield
Makes 4 servings
Ingredients
3/4 pound peeled and deveined medium shrimp
1 celery rib, sliced
1 firm ripe 6- to 8-ounces avocado, chopped
1 Kirby cucumber, peeled and chopped
1 plum tomato, seeded and chopped
3 tablespoons finely chopped white onion
1 small garlic clove, minced
2 tablespoons chopped fresh cilantro
1/4 cup ketchup
3 tablespoons fresh lime juice
1 teaspoon adobo sauce from canned chipotles in adobo
2 tablespoons water
1/2 teaspoon salt
Preparation
Step 1
Cook the shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
Step 2
Gently stir together the remaining ingredients, then stir in the shrimp. Serve in bowls or festive glasses.
