Mexican Shrimp Cocktail and Linky Party #217





Hello!
It's been awhile since I've shared a recipe. At our house, we love Mexican food! This Mexican inspired recipe can be used as and appetizer for guests or in a larger portion as a light meal. 

It's really simple to prepare. I keep a bag of frozen, cooked, shelled, tail-on shrimp in my freezer.
I heat 1 tablespoon of extra virgin olive oil in a non-stick pan and add 1 teaspoon of chili powder. I cook the frozen shrimp, whatever amount I happen to want, stirring occasionally, until pink, I refrigerate the shrimp while I make the rest of the recipe.
The fun part is, that there's really no set measuring with the ingredients and you can use whatever you like or happen to have on hand. I diced up cucumber, radish, tomato, green onion and cilantro.
I minced up fresh garlic to taste and added capers. For the dressing I used the caper brine from the jar, extra virgin olive oil and freshly squeezed lime. I don't add salt, but you can if you want to.
I toss it all together in a bowl and chill.


Just prior to serving, I dice up and add an avocado, toss and top with shrimp.

Some of you are pros when it comes to avocado's and some of you may be new to them. They seem unusual at first, but if you give them a try, you'll quickly fall in love with them!


First, slice the avocado long ways around the outside and twist open with your hands.
Now open it up and chop down with a knife into the pit, twist and lift out. Discard pit.
I know I'm holding the avocado half in my hand, but it's safer to set it on your cutting board. Using the tip of your knife. slice one direction then another to make squares. Try not to slice through the skin.

Scoop out the flesh with a spoon. Easy peasy.
Toss with a little lemon juice, about 1/2 tablespoon per avocado, to prevent from turning brown.
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Don't forget to grab a featured button!


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1. PLEASE. LINK. BACK. Please include a direct link back to my blog party.
2. Feel free to link up any of your masterpiece's whether they're crafts, recipes, decor, thrifty finds, etc. (Please no direct links to etsy or other sales sites.)
3. Please do not pin from the party, go to the original blog and pin from there


Have a blessed week,

..: Mexican Shrimp Cocktail and Linky Party #217

Saturday, February 28

Mexican Shrimp Cocktail and Linky Party #217





Hello!
It's been awhile since I've shared a recipe. At our house, we love Mexican food! This Mexican inspired recipe can be used as and appetizer for guests or in a larger portion as a light meal. 

It's really simple to prepare. I keep a bag of frozen, cooked, shelled, tail-on shrimp in my freezer.
I heat 1 tablespoon of extra virgin olive oil in a non-stick pan and add 1 teaspoon of chili powder. I cook the frozen shrimp, whatever amount I happen to want, stirring occasionally, until pink, I refrigerate the shrimp while I make the rest of the recipe.
The fun part is, that there's really no set measuring with the ingredients and you can use whatever you like or happen to have on hand. I diced up cucumber, radish, tomato, green onion and cilantro.
I minced up fresh garlic to taste and added capers. For the dressing I used the caper brine from the jar, extra virgin olive oil and freshly squeezed lime. I don't add salt, but you can if you want to.
I toss it all together in a bowl and chill.


Just prior to serving, I dice up and add an avocado, toss and top with shrimp.

Some of you are pros when it comes to avocado's and some of you may be new to them. They seem unusual at first, but if you give them a try, you'll quickly fall in love with them!


First, slice the avocado long ways around the outside and twist open with your hands.
Now open it up and chop down with a knife into the pit, twist and lift out. Discard pit.
I know I'm holding the avocado half in my hand, but it's safer to set it on your cutting board. Using the tip of your knife. slice one direction then another to make squares. Try not to slice through the skin.

Scoop out the flesh with a spoon. Easy peasy.
Toss with a little lemon juice, about 1/2 tablespoon per avocado, to prevent from turning brown.
This Weeks Features
Monogram5


IKEA shelving hack- the Style sisters




My Thrift Store Addiction

http://notinggrace.blogspot.com/2015/02/diy-kitchen-shelves-for-20.html
Noting Grace

702 park project - diy frame
702 Park Project

Don't forget to grab a featured button!


Boogieboard Cottage


1. PLEASE. LINK. BACK. Please include a direct link back to my blog party.
2. Feel free to link up any of your masterpiece's whether they're crafts, recipes, decor, thrifty finds, etc. (Please no direct links to etsy or other sales sites.)
3. Please do not pin from the party, go to the original blog and pin from there


Have a blessed week,

16 Comments:

At February 28, 2015 at 2:28 PM , Blogger The Pin Junkie said...

Your shrimp cocktail looks yummy! Thanks for hosting!

 
At February 28, 2015 at 2:34 PM , Blogger Parsimonious Perfection said...

This looks soooo yum! Nom. Nom. :)
Thank you for hosting!

 
At February 28, 2015 at 2:53 PM , Blogger Joy@aVintageGreen said...

Your shrimp cocktail looks soooooo good. Thanks for the tip on removing the pit. Thanks Mary for Linky Party 217.
Joy

 
At February 28, 2015 at 6:16 PM , Blogger Sara Lehman said...

Thank you for the feature! Looking forward to seeing what everyone has to share this week!

 
At February 28, 2015 at 6:26 PM , Blogger FABBY'S LIVING said...

I love the recipe. Thanks for sharing. Lots of inspirational features.
Have a great week ahead.
FABBY

 
At March 1, 2015 at 1:50 PM , Blogger Jane@Bluebird1959 said...

The shrimp cocktail is a must try and also some great features this week! Thanks for much for hosting. Jane

 
At March 1, 2015 at 3:54 PM , Blogger AnnMarie aka Vintage Junkie aka NaNa said...

Wow, that Mexican shrimp cocktail looks phenomenal! My new favorite foods are avocado and cilantro. Win, win!

 
At March 1, 2015 at 6:22 PM , Blogger xinex said...

That looks really yummy! Thanks for the recipe and for hosting....Christine

 
At March 1, 2015 at 10:06 PM , Blogger Zuni, Chickadee Home Nest said...

Hi, Mary. Your Mexican shrimp reminded me about that recipe, and I happen to have avocados and shrimp! Guess what's on the menu for tomorrow? :) The features are great this week too. Thanks for hosting! ~Zuni

 
At March 2, 2015 at 7:39 AM , Blogger Sarah Coller said...

Thanks for the party. Your recipe looks amazing! Hope you have a nice week.
Blessings,
Sarah

 
At March 2, 2015 at 7:50 AM , Blogger Kimberly Lewis said...

Hello Cute Lady! It is always a pleasure to be a part of your party. Thank you. I would love it if you would stop by our party that starts tonight at 7 pm. We pin and tweet everything.
Happy Monday! Lou Lou Girls

 
At March 2, 2015 at 9:36 AM , Blogger Jann Olson said...

Oh my, that cocktail looks divine! One of my favorite appetizers. My sil taught me that avocado trick a few years ago. So easy, but I had not thought of doing it that way before. Thanks for the party!
hugs,
Jann

 
At March 2, 2015 at 4:12 PM , Blogger Robyn said...

Wow, Mary, that is a gorgeous shrimp cocktail and I know I will be making this! I'll be sure to share pics when I do. Your shots are beautiful! You should be sharing recipes more often. Shrimp is definitely one of my favourites and I've often joked about changing the name of my blog to Simply Shrimp, lol. Thanks for a great dish :)

 
At March 2, 2015 at 4:13 PM , Blogger Robyn said...

PS. Thanks a million for the feature! So much appreciated, friend.

 
At March 2, 2015 at 6:25 PM , Blogger My thrift store addiction said...

Hi Mary, Thanks so much for the feature. Your shrimp cocktail looks divine! Blessings, Cecilia

 
At March 26, 2015 at 3:12 PM , Blogger Jennifer Fancher said...

Thank you so much for the Feature, Mary! That is so awesome to be included with this group of talented ladies!

 

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