Ranch Recipe # 16 : Cinco de Mayo and Shrimp Campechana

One of my fondest memories of my late friend Lupita is the Shrimp Campechana she prepared for me for my birthday one year.



We sat outside on her beautiful patio that evening and drank an iced cold Tecate Light beer, frosty and cold in its long neck bottle, rimmed in salt with a Mexican lime wedge peeking out of the top.


She served Shrimp Campechana and saltines , and along with another friend, we visited and laughed all evening. 


It was one of those perfect moments in time; I miss her so. 

In honor of Cinco de Mayo , friendship, and Ranch Recipes all rolled into one,
Here is Lupita’s recipe for 

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Shrimp Campechana

by Laura May-5-2015

Ranch Recipe -Shrimp Campechana is a Mexican style shrimp cocktail.

Ingredients

• 1 1/2 pounds boiled, deveined and chilled shrimp
• 1 cup catsup
• 1 cup chili -cocktail sauce
• 8 small squeezed juice from Mexican limes
• to taste pico de gallo
• 2 avocados - peeled & cut

Instructions

*Boil , de-vein, and chill 1 to 1 1/2 pounds of shrimp *In a bowl, mix equal parts catsup and chile/cocktail sauce I used 1 cup of each * Squeeze the juice from about 8 small Mexican limes. *In a bowl, add the sauce to the shrimp- do this a little at a time *Drizzle the mixture with lime juice, a little at a time *Add fresh pico de gallo to the shrimp to taste *Peel and cut avocados into small chunks *Add the avocados and mix gently *Chill and serve

Tips: Use your lime juice sparingly.  You can always add more.

The avocado chunks need to be added and mixed in very gently.

Pico de Gallo is best made fresh, but in a pinch, it is probably available at your grocery store.

Enjoy!


Happy Cinco de Mayo!