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Central American Shrimp Salad & Its Side-Kick Cocktail

Created by ForeverMama on July 8, 2017

2 teaspoons hot sauce (Tabasco or other hot sauce)
1 teaspoon grated orange zest (lightly packed, finely grated)
24 ounces avocado (3 medium, look for avocados that are ripe but not mushy. If they are too soft, they will fall apart when you fold them into the shrimp mixture)
1 cup diced red onion (small dice)

Step 1: Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring to a simmer over medium heat.
Step 2: Add shrimp, and poach until shrimp are pink and firm, about 5-7 minutes. Keep an eye out so that it won't overcook and become dry and rubbery. Once it turns pink, it's done.
Step 3: Drain and cool.
Step 4: Peel and devein shrimp; set aside.
Step 5: Combine ketchup, orange juice, horseradish, lemon juice, Tabasco, and orange zest in a large bowl and stir until combined.
Step 6: Halve avocados lengthwise and remove pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice.
Step 7: Fold diced avocado, onion, and poached shrimp into sauce.
Step 8: Adjust seasoning as desired, cover, and chill in the refrigerator until ready to serve.
NOTE: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This shrimp can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel, dice, and sprinkle avocado over the top of the cups and serve