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The Bermudian

Fall 2008

Serves 6 to 8


1 lb. boiled shrimp, peeled, deveined
2 to 3 avocados, chopped
4 small tomatoes, chopped
¼ cup chopped cilantro
3 green onions, chopped
2 jalapenos, seeded, chopped
Juice of 1 lime
½ jar (12-oz.) seafood cocktail sauce
2 tbsp. ketchup
Salt to taste

Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapenos and lime juice in a bowl and mix gently. Stir in seafood sauce, ketchup and salt.
Chill, covered, until serving time. Garnish with a whole jalapeno.
Note: if you like it hotter, leave the seeds in the jalapenos.

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