Douthat recipes

[Widebody Driver]

I had several requests for the recipe that I prepared for the Saturday evening dinner at Douthat...so:

Mexican Shrimp ****tail

Cilantro and avocados add a unique south-of-the border twist to classic shrimp ****tail.

1/4 cup catsup
1/4 cup lime juice
1 to 2 teaspoons bottled hot pepper sauce
1 pound fresh or frozen shrimp, peeled, deveined and cooked
1/2 cup chopped tomato
1/4 cup chopped green onions
1/4 cup snipped fresh cilantro
2 avocados, seeded, peeled and chopped
Lime wedges (optional)
Purple flowering kale (optional)

In a large bowl stir together catsup, lime juice and hot pepper sauce. Add cooked shrimp, tomato, onion and cilantro; toss to coat. Cover and chill for 2 to 4 hours.

Just before serving, add avocados; toss gently to coat. If desired, garnish with lime wedges and flowering kale. Makes 8 servings.

I like to freshly squeeze the lime juice AFTER I chop the cilantro...it helps get the cilantro smell off my hands.

Ummm...in case you're wondering...apparently, the forum software doesn't seem to like the name of this recipe. It rhymes with walk and starts with C.