Makes 6 cups serves 12 

1 c. Fresh lime juice plus 4 extra tablespoons 

2 lbs unpeeled shrimp (41/50 per pound or 60/80)

1 white onion chopped small

2/3 c. Chopped fresh cilantro save a few sprigs for garnish 
1 c. Ketchup 

4-5 tablespoons Valentina Mexican hot sauce

2 c. Diced and seeded cucumber

2 cubed avocados

1 tsp. Salt

Lime slices for garnish

Tortilla chips or saltines for serving

1. Boil 2 quarts salted water and 4 tablespoons lime juice. Add shrimp, cover and return to just a boil. Remove immediately from heat, pour off water. Replace lid shrimp sit 5 minutes. Transfer shrimp to bowl let cool. Peel and devein shrimp. (I also remove tails)

Toss the shrimp with the 1 cup of lime juice.
2. In a a large bowl mix in ketchup, hot sauce, cilantro, salt ,cucumber,avocado, onion. Cover and refrigerate until ready to serve.
3. Spoon into Martini glasses, parfait glasses or lotus bowls. Garnish with Sprigs of cilantro and lime. Serve with tortilla chips or saltine crackers.

Jayme Burton Arnold

Cap and gown in hand, Jayme Burton Arnold opened a small dessert catering business. From prep line to pantry, to pastry chef and private cook, Jayme enjoys sharing her passion for delicious, healthy food… MORE