Shrimp Cocktail, Seviche Style
|Cooked shrimp||1 1⁄2 Pound, shelled, deveined, and chilled|
|Ripe tomato||1 , peeled and diced (Firm Tomato)|
|Thinly sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Thinly sliced celery||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Mono-sodium glutamate||1⁄2 Teaspoon|
|Soy sauce||3 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), minced|
Dice the chilled shrimp into a bowl and combine with remaining ingredients; toss lightly to mix well.
Chill in refrigerator, covered, about 8 hours.
Serve very cold on cocktail sea shells lined with leaf lettuce.
Or, if desired, spoon cocktail mixture into ripe avocado halves brushed with lime juice.