Mexican Shrimp Cocktail Recipe - Made with Melinda’s Habañero Ketchup Bold & Spicy from Peppers.com

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Ingredients:

• 2 pounds cooked shrimp, peeled and deveined
• 1/2 cup finely chopped red onion
• 1 Habañero pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 Jalapeño pepper, diced
• 1 tablespoon crushed garlic
• 1 1/2 cups clamato juice
• 1/4 cup fresh lime juice
• 1/4 cup Melinda’s Habañero Ketchup Bold & Spicy
• 1/4 cup prepared horseradish
• 1 ripe avocado - peeled, pitted, and chopped

Directions:

1. Mix shrimp, red onion, Habañero pepper, cilantro, Jalapeño pepper, and garlic in a large bowl.
2. Add clamato juice, lime juice, Melinda’s Habañero Ketchup Bold & Spicy, horseradish, and hot pepper sauce and stir.
3. Gently stir avocado into the mixture taking care to not mash the avocado.
4. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.