Summer is in full swing, so this week the Sunday Supper Movement is hosting a Pool Party! It's really heating up here in central Texas, with afternoon temperatures soaring to near 100 degrees lately. All I can think about is having plenty of icy-c0ld drinks and refreshing dishes on hand to combat the brutal heat. Today, I'm sharing a recipe for Zesty Tex-Mex Shrimp Cocktail. It's super simple to whip up a batch of this appetizer or light lunch/dinner in no time! Because it's served chilled, it's perfect for keeping cool on a hot Summer afternoon. If you've never had Mexican-style shrimp cocktail (aka coctel del camarones), it's quite a bit different from the American-style shrimp cocktail you're used to.
My Zesty Tex-Mex Shrimp Cocktail is my personal spin on a dish that has tons of variations. My homemade cocktail sauce is flavored with ketchup, Worcestershire sauce, lemon juice, and chipotle flavored hot sauce. In addition to chopped boiled shrimp, it contains lots of diced avocado and pico de gallo. The entire dish comes together in about 20 minutes, then it chills in the fridge until you're ready to serve. I love to serve this fun appetizer well chilled in two large margarita glasses, with lots of crispy tortilla chips on the side for dipping. Your pool party guests will absolutely love this appetizer!