Serve with tortilla chips on the side.
- 1/2 cup dry white wine
- 2 ribs of celery (with leaves), coarsely chopped
- 4 sprigs of parsley
- 6 whole black peppercorns
- 1 pound medium-sized shrimp, peeled, deveined and well-rinsed
For the guacamole:
- 2 ripe avacados, peeled, pitted and cut into 1/2-inch pieces
- 2 tablespoons fresh lime juice
- 3 ripe plum tomatoes, cut into 1/2-inch pieces
- 1/3 cup finely diced red onion
- 1 teaspoon finely diced green jalapeño
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red-wine vinegar
- Salt and freshly ground black pepper, to taste
- 1/4 cup coarsely chopped fresh flat-leaf parsley or cilantro
- 6 tablespoons Knockout Cocktail Sauce
- 6 large sprigs of flat-leaf parsley or cilantro for garnish
- Fill a medium sized pot half full with water; add the wine, celery, parsley and peppercorns. Bring to a boil, then reduce heat to a simmer. Add the shrimp and cook for about 3 minutes. Drain, run under cold water and drain well again.
- In a bowl, toss the avacados with lime juice. Gently fold in the tomatoes, onion and jalapeño with a rubber spatula. Add the shrimp and toss with oil and vinegar. Season generously with salt pepper, and then toss in the chopped parsley.
- Divide the shrimp mixture equally between 6 martini or wine glasses. Top each serving with a tablespoon of cocktail sauce and garnish with a sprig of parsley or cilantro
Knockout Cocktail Sauce
- 1/3 cup of ketchup
- 2 tablespoons of your favorite prepared chili sauce, chopped
- 2 tablespoons well-drained white horseradish
- 1/2 teaspoon fresh lemon juice
- Combine all of the ingredients. Serve immediately with Saucy Shrimp Cocktail or store in the refrigerator, covered, for up to 1 week.