Home-Cooked Moments and Mexican Shrimp Cocktail Recipe
This Mexican Shrimp Cocktail Recipe is perfect for a Mexican party, Cinco de Mayo, or summer entertaining!
Happy Friday, Friends!
If you’ve followed me on Instagram or Facebook, you probably saw we recently hosted a Cinco de Mayo Party. We were joking with our guests because we actually hosted it on May 4th, so wouldn’t it be Quatro de Mayo? Whatever the name, we had a great time with the people that we love!
I love to call these times with friends “home-cooked moments.”
We bring together like-minded guests from different parts of our lives, and the recipes that my friends bring are always so good! So yummy and just fabulous all the way around. Like Judy’s appetizer.
Here’s a funny spin to the night. As the guests were coming through the front door and the women were gathering in the kitchen, everyone was dressed in such bright colors. Except for me. I had a bland black summer dress on.
It was very hot outside, for May in Oregon, and I was roasting. I had gone to my closet and pulled the closest and coolest piece of clothing I could find. My friends were teasing me, that I needed something more cheerful!
I can be spontaneous, I told my girlfriends.
Off to my closet I went, quickly yanking a new summer Target dress off the hanger. Nice and cheerful, I was back in the kitchen in about 2 minutes.
For a picture with my beautiful friends–all fabulous cook!
To start off the night, we enjoyed tasty appetizers from my friend Judy. She brought Mexican Shrimp Cocktails in martini glasses, all prepared and ready to enjoy! We had other amazing appetizers, salads, and Chicken Mole for dinner. Recipes to come!
When’s the last time you hosted friends for a home-cooked moment in your home?
Mexican Shrimp Cocktail
- 1 cup ketchup
- 2 small lemons juiced
- 1 Tbsp. Tabasco sauce
- 1 Tbsp. white vinegar
- Sea salt and ground pepper
- 1 lb. extra small shrimp precooked
- 4 avocados peeled and cubed
- 1 lemon wedged for serving
- In a small bowl, place the ketchup, lemon juice, Tabasco sauce, vinegar, salt and pepper and stir until blended.
- In a medium bowl place the shrimp and avocado.
- Pour the sauce over the top and gently toss until well coated.
- Cover and place in refrigerator for 30 minutes.
- Divide into 4-6 glasses and serve with a lemon wedge.