Mexican Shrimp Cocktail

Ingredients:

2 pounds  unpeeled -- large fresh shrimp

6 cups  water

2 tablespoons  lime juice - (to 3)

3 garlic cloves -- minced

1/4 teaspoon  salt

1/2 teaspoon  freshly-ground black pepper

1 cup  ketchup

1/2 cup  lime juice

1/4 cup  minced onion

1/2 teaspoon  hot sauce - (to 1)

1/2 cup  chopped tomoto

1/2 cup  chopped cilantro

1 avocado -- chopped

Lime wedges -- for serving

Peel shrimp and de-vein. 

Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. 

Cook 2 to 3 minutes until shrimp turns pink.  drain the shrimp, reserving 1/2 cup liquid.

Stir together reserved liquid, ketchup, 1/2 cup lime juice, onion, and hot sauce. 

Stir in the shrimp, tomoto and cilantro. 

Chill in the fridge

Serve with avocado, and lime wedges.

This recipe yields 6 servings; 17 carb grams per serving.

Comments: You can use pre-cooked shrimp. Stir it in as the recipe states, but take it out after 30 to 60 seconds.

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