Keepin' it Cool: Adobo Shrimp Cocktail

Here is a great light dinner for 2 from the August issue of Gourmet Magazine.

It was easy to prepare and tasted great on a hot day.

I skipped the celery, & used a pound of jumbo shrimp, but followed the rest of the ingredients to the letter!

Adobo Shrimp Cocktail:

3/4 pound peeled and deveined medium shrimp
1 celery rib, sliced
1 firm-ripe 6-to 8-ounces avocado, chopped
1 Kirby cucumber, peeled and chopped
1 plum tomato, seeded and chopped
3 tablespoons finely chopped white onion
1 small garlic clove, minced
2 tablespoons chopped cilantro
1/4 cup ketchup
3 tablespoons fresh lime juice
1 teaspoon adobo sauce from canned chipotles in adobo
2 tablespoons water



Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.



Gently stir together remaining ingredients with 1/2 teaspoon salt, then stir in shrimp.



This was so delicious, next time I am doubling the recipe and serving it in small bowls for company.