Cook The Book: Mexican-Style Shrimp Cocktail

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
405
FAT
36%
CHOL
48%
SOD
114%

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Ingredients for 6 servings

1 pound (71 to 90 pieces per pound) peeled, cooked small shrimp

3/4 cup ketchup

1/4 cup Mexican hot sauce (such as Valentina or Tamazula)

1/2 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)

2 to 3 tablespoons fresh lime juice

1 small white onion, cut into 1/4-inch pieces

3/4 cup clam juice, shellfish stock, or water

Salt

1 ripe avocado, pitted, flesh scooped from the skin and sliced crosswise

2 to 3 dozen crackers (standard issue saltines or artisanal crackers) or 8 to 12 ounces of tortilla chips

2 limes, cut into wedges

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