Campechana Recipe

• 1/4 c. catsup
• 1/4 c. lime juice
• 1 x to 2 teaspoon bottled warm pepper sauce
• 1 lb fresh or possibly frzn shrimp, peeled, deveined, and cooked
• 1/2 c. minced tomato
• 1/4 c. minced onion
• 1/4 c. snipped fresh cilantro
• 2 x avocados, seeded, peeled, and minced Lime wedges (optional) Purple flowering kale (optional)

1. In a large bowl stir together catsup, lime juice, and hoe pepper sauce.
2. Add in shrimp, tomato, onion, and cilantro; toss to coat.
3. Cover and refrigeratefor 2 to 4 hrs.
4. Just before serving add in avocados; toss to coat.
5. Garnish with lime wedges and flowering kale, if you like.
6. Makes 8 appetizer servings.

catsup, lime juice, bottled warm pepper sauce, shrimp, tomato, onion, fresh cilantro, avocados

Taken from cookeatshare.com/recipes/campechana-98331 (may not work)