In Our Kitchen

Avocado Dip

2 Avocados
1 clove minced garlic
1 chopped ripe tomato
1 small finely chopped onion
Juice from 1 lime
Salt and Pepper to your taste (sea salt works best)

Directions:
Peel and mash the avocados in a medium sized bowl. (You can use your serving bowl if you like for less cleanup)
Stir in the garlic, onions, tomato, lime juice and your salt and pepper.

Chill for 40 minutes to an hour. The longer you chill the better the flavors will meld.

A free recipe card is available by clicking HERE

 Heat It Up Cocktail Sauce

 1/2 cup tomato juice
1/4 cup vodka  (or as much as you want, but this works pretty well)
1/2 teaspoon red pepper sauce  (or as much as you want, I like this)
1/2 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons chopped fresh flat leaf parsley ( any parsley will work, but I like this)
1 cup your favorite cocktail sauce
1/8 cup finely chopped green onions ( here again, more or less, I like this)

•  Heat to boiling tomato juice, pepper sauce & vodka - Heat should be medium to high, watch it to tell when it starts to boils
• Stir in sugar
• Reduce heat a couple of notches
• Simmer uncovered 5 minutes, stir every so often
• Stir in celery salt and parsley

Pour over about 1 1/2 pound devined, peeled cooked  shrimp. (thawed shrimp)

Cover and put in fridge for about 3 hours.

Mix the cocktail sauce and green onions.  Pour into a small serving bowl.

Remove shrimp from the marinade with a slotted spoon.

Serve the shrimp with the cocktail sauce.