Starters, Snacks, Light Meals

Serves 6 as an appetizer

• ½ medium white onion, chopped into ¼ inch pieces
• 1 generous pound peeled, deveined, cooked smallish shrimp (about 41/50 count to a pound)
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• ½ cup ketchup
• 1 to 2 tablespoons Frontera Red Pepper Hot Sauce to taste
• 2 tablespoons extra virgin olive oil
• 1 cup diced peeled cucumber or jícama (or ½ cup of each)
• 1 small ripe avocado, peeled, pitted and cubed
• 1 to 2 tablespoons fresh lime juice, to taste
• Salt, usually about ½ teaspoon
• Several lime slices for garnish
• Tortilla chips or saltine crackers for serving

1. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Mix onion, shrimp, cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado in a large bowl. Taste and season with fresh lime juice and salt.  Cover and refrigerate if not serving immediately.
2. Spoon the shrimp mixture into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or saltines to enjoy alongside.