Mexican Shrimp Appetizer
|Catsup||1⁄2 Cup (8 tbs)|
|Grated lime peel||1⁄4 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Liquid hot pepper seasoning||4 Drop|
|Medium shrimp||1 1⁄2 Pound, shelled, deveined. and cooked|
|Guacamole||1⁄2 Cup (8 tbs)|
|Tortilla chips||1⁄2 Cup (8 tbs)|
In a bowl, combine catsup, lime peel, lime juice, wine, salt to taste, and hot pepper seasoning.
Add shrimp and toss to coat completely.
Cover and chill for at least 4 hours or until next day.
Prepare guacamole; mound in center of a round serving plate.
Drain chilled shrimp and arrange around edge of plate.
To eat, dip shrimp and tortilla chips in guacamole.