Mexican Shrimp Martini

• 1/2 Cup Cold Water
• 1 Cup Roma Tomatoes - Chopped 1/4 inch
• 1 Cup Yellow Jumbo Onion - Chopped 1/4 inch
• 1/4 Cup Cilantro - Chopped fine
• 1/2 TBSP Jalapeno Pepper - Chopped fine and deseeded
• 6 TBSP Avocado - Chopped 1/2 inch chunks
• 3/4 Cup Heinz Ketchup
• 2 TSP Lime Juice - Fresh squeezed
• 1 TBSP Red Tabasco Sauce
• 1 TBSP Green Tabasco Sauce
• 1/4 TBSP Worcestershire Sauce
• 1/4 TBSP Cajun Chef Hot Sauce
• Combine all ingredients in a large bowl. Mix Well. Serve well chilled. Yields aprox 1 quart.
• For each serving:
• 6 oz. of MSM cocktail sauce (see above recipe)
• 15-20 small/medium shrimp-peeled, boiled, and chilled
• 1 tsp blackening spice (add to desired flavor)
• 1 lime wedge
• 1/2 ounce of tequila (optional)
• 2 sprigs cilantro-no stem

1. Place the sauce, shrimp, seasoning, and tequila in a Bartender's metal tumbler. Squeeze the juice from the lime wedge into the tumbler and cover the top with a tight fitting lid or glass. Shake like you're making a real martini. When thoroughly mixed, pour into a serving glass. Place the glass on a plate and arrange the chips around the base of the glass. Garnish with the cilantro sprigs.

water, tomatoes, yellow jumbo onion, ubc, pepper, avocado, ketchup, tabasco sauce, tabasco sauce, ubc, ubc, combine, cocktail sauce, shrimp, blackening spice, lime, cilantro

Taken from www.epicurious.com/recipes/member/views/mexican-shrimp-martini-1211874 (may not work)