RCI-SN.003.0236.001
Shrimp Shooters
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultybeginner
Ingredients
- 1 pound
- Ranchero salsa1 jar
- avocados peeled cut and diced2 unit
- pico de gallo1 unit
Method
1
Combine the cooked peeled shrimp with the Ranchero salsa in a medium bowl, stirring gently to evenly coat all the shrimp.
2
Fold the diced avocado into the shrimp-salsa mixture, being careful not to break down the avocado pieces too much.
3
Stir in the pico de gallo, mixing gently to distribute all ingredients evenly throughout the mixture.
4
Divide the shrimp mixture evenly among four shot glasses or small serving cups, filling each about three-quarters full.
5
Serve immediately while the shrimp is still chilled, or refrigerate for up to 30 minutes before serving.