Blogger won't upload my images, so here's a boring post. Actually, I'm not sure that it is 90 degrees outside, but it feels like it, plus I've been miserably hot at school much of the day. Our head of mintenance won't turn on the air conditioning yet because it "might get cold again." Are you crazy??? It won't be cold until next November!! It may get tolerable again, but it WILL NOT GET COLD! So I must find a project that doesn't "clash" with warm weather. Of course, I have every intention of finishing my second sock, but after that, I'm thinking cotton yarn.
I was going to start writing down some of my favorite recipes periodically, but I haven't followed through with that idea. Lat weekend, Paige made Mexican Shrimp Cocktail for us. It's one of my favorite items at a local Mexican restaurant, but it also costs over $10 for a bowl. We decided that we could make it ourselves far cheaper. Paige has further refined the recipe since our first attempt, and I think that she's pretty much perfected it.
Mexican Shrimp Cocktail
2 pounds cooked shrimp, peeled and deveined
3 large cloves grlic, crushed
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1/2 cup cucumber, chopped
1 tsp. jalapeno, finely chopped
1 1/2 cups Clamato juice
1/4 cup ketchup
1/4 cup fresh lime juice
several drops hot pepper sauce
1/4 cup prepared horseradish
1 ripe avocado - peeled, pitted and chopped
In a large bowl, stir together garlic, red onion, cilantro, jalapeno, and cucumber. Mix in tomato and Clamato juice, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado and shrimp. Cover, and refrigerate several hours. Serve in one large bowl or ladle into individual bowls.