Baja Avocados

Summer is here!  Especially for my friends and family in Arizona..118 degrees this weekend?? Eek!  Given the brutally hot temps, who wants to start up their stove or oven?  I sure the heck wouldn’t!

So growing up, we always had a traditional shrimp cocktail at our holiday parties and I ate every bit…Then I got older and discovered “Mexican shrimp cocktail”. Wow!  Just wow!  The spice, the tang, the freshness!  I just can’t ever seem to go back to my childhood favorite of the traditional variety anymore.  We kind of broke-up.

Now flash forward to today…my hubby and I wanted a light dinner and being a self-described ‘Mexican food guru’ I knew just what to concoct!  Serve alongside a light rice or beans and you have a full and healthy meal!  *Heck, you can eat with crispy corn chips or just a spoon and straw for that matter!  I’m not one to judge in these instances.

So this quick, easy, ‘no cook’ meal fits the bill!  It doesn’t hurt a swimsuit body either 😉

*Pico de gallo is simply a mix of diced tomatoes, onion, jalapeño, cilantro, lime juice and salt.  I know, I know…it’s ridiculously easy to make and 99.9% of the time I make my own, but in a pinch of time you can by premade from the produce section.  I just doctored up mine up for more flavor and heat!  I promise it won’t happen again 😉 

The Starting Lineup

  • 3+ large avocados (I.e. Haas)
  • 1 Lb large shrimp, cooked and tails off
  • 1 cup Clamato juice
  • 1 cup pico de gallo*
  • Juice of 1 lime
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • A couple dashes of Mexican hot sauce (I.e. Tapatío)
  • Pinch of pepper 

We’ll begin by halving the avocados and carefully scooping out most of the avocado flesh, cut into 1″ chunks.  *You’ll want to keep a thin line of flesh against the skin to help it hold together and not fall apart on you. Keep the skins!

 Next, in a large bowl add together the avocado chunks, cooked shrimp, Clamato juice, pico de gallo, like juice, salt, cumin, pepper and hot sauce.  Gently mix together.  *You can cover and place in fridge for 30-60 minutes to meld flavors and chill OR serve immediately.

 Now you simply take a few spoonfuls and fill the hollowed out avocado skin.  Serve alongside a scoop of lime-cilantro rice for a light, summertime meal!  Enjoy!

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