I know you're probalby cold.
Or shoveling snow.
Or putting on snow suits and taking them off over and over again. It is winter after all.
But this right here is my winter! This was our Christmas! Warm beach weather and sand beneath our toes. It's full of sunshine, glorious sunsets, the waves breaking, margaritas and our favorite shrimp cocktail!One of the advantage of having a grown child (but still and always my baby, thank you very much!) is that they contribute wonderful meals and recipes all by themselves! My thanks goes to Sunny for introducing this one to us! Sunny's shrimp cocktail reminds me very much of the shrimp cocktails you can buy on the streets of Mexico, in a tomato juice and includes lots of chopped up veggies, like tomato, avocado and celery. Unlike us, maybe the holiday season isn't the right time for you to make a deliciously wonderful shrimp cocktail, so I recommend you tuck this recipe away for later and maybe break it out this summer for a yummy treat!
Sunny's Shrimp Cocktail
Dice up and put in a lg bowl
5 celery stalks
Squeeze in juice from 1 whole lime
Peel, clean, de-vein and poach 1 lb of small (bite size) shrimp. If using larger shrimp, cut them into bit size pieces
1T garlic powder
1 1/2 t salt
2 pints of tomato juice/V8/Clamato juice
Mix and chill in refrigerator for at least 30 minutes
Add hot sauce to taste
Serve with corn ships or crackers