Mexican Shrimp Cocktail

Recipe Ingredients

2 lbs	908g / 32oz	Unpeeled - large fresh shrimp
6 cups	1422ml	Water
2 tablespoons	30ml	Lime juice - (to 3)
3		Garlic cloves - minced
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Ketchup
1/2 cup	118ml	Lime juice
1/4 cup	15g / 0.5oz	Minced onion
1/2 teaspoon	2.5ml	Hot sauce - (to 1)
1/2 cup	73g / 2.6oz	Chopped tomoto
1/2 cup	8g / 0.3oz	Chopped cilantro
1		Avocado - chopped
		Lime wedges - for serving

Recipe Instructions

Peel shrimp and de-vein. Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes until shrimp turns pink. drain the shrimp, reserving 1/2 cup liquid.

Stir together reserved liquid, ketchup, 1/2 cup lime juice, onion, and hot sauce. Stir in the shrimp, tomoto and cilantro. Chill in the fridge

Serve with avocado, and lime wedges.

This recipe yields 6 servings; 17 carb grams per serving.

Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com

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