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We originally enjoyed this unique appetizer at a local restaurant called El Cazador. Now long out of business we finally learned how to make our own! Serve with plenty of saltines.
2 pounds small shrimp or 1/2 shrimp 1/2 scallops
32 oz bottle clamato juice
1 cup ketchup
1/2 cup lime juice
1/2 cup orange juice or soda (really)
1/2 cup cilantro chopped
2 Serrano chile finely chopped
1 teaspoon hot sauce
2 tablespoon horse radish
2 medium cloves garlic minced
1 medium onion diced
2 avocado chopped
3 tomatoes seeded and diced
salt & pepper to taste
Lightly cook shrimp or shrimp and scallops. Cut shrimp and or scallops into bite size pieces. Mix all ingrediants together. Refridgerate for at least 1 hour until chilled. Serve in gobblets and top with whole shrimp as garnish.
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1st Keep
 BrianDonnaMcBride
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katharinemcbride
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