Mexican Gazpacho Shrimp Cocktail

Name: Mexican Gazpacho Shrimp Cocktail
Ingredients: 1 can (10 oz) Old El Paso(R) enchilada sauce; 1 package (1 oz) Old El Paso(R) fajita seasoning mix or 2 tablespoons Old El Paso(R) taco seasoning mix (from 1-oz package); 1/4 cup fresh lime juice; 12 ounces cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen; 1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices; 1 avocado, peeled, cut into 1-inch pieces; 1 cup 1/2-inch pieces red onion (1/2 medium); 1/4 cup chopped fresh cilantro

8 ingredients

5 steps

Ingredients

1 can (10 oz) Old El Paso(R) enchilada sauce
1 package (1 oz) Old El Paso(R) fajita seasoning mix or 2 tablespoons Old El Paso(R) taco seasoning mix (from 1-oz package)
1/4 cup fresh lime juice
12 ounces cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen
1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices
1 avocado, peeled, cut into 1-inch pieces
1 cup 1/2-inch pieces red onion (1/2 medium)
1/4 cup chopped fresh cilantro

Directions

1

In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
2

Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.
3

Skewer one of the shrimp and/or cucumber slices with a mini cocktail fork (available at party warehouse stores). Serve 1 on the edge of each glass for a cute garnish...and a way to eat the shrimp cocktail!
4

Turn this fresh appetizer into a summer soup by adding an additional can of enchilada sauce and increasing the lime juice to 1/2 cup.
5

Like a little kick? Stir in 1 to 2 teaspoons red pepper sauce with the lime juice.