1½ cups light mayonnaise
1 ounce Cabot Habanero Cheddar, grated (about ¼ cup)
1 ounce Cabot Sharp Cheddar, grated (about ¼ cup)
2 tablespoons ketchup
1 tablespoon fresh lime juice
1 tablespoon Worcestershire sauce
1 clove garlic, minced
2 pounds large shrimp, cooked and peeled (leave 8 shrimp unpeeled for garnish)
1 small head iceberg lettuce
1 ripe but firm avocado, peeled and diced
1 lemon, cut into 8 wedges
To Make Sauce:
COMBINE mayonnaise, cheese, ketchup, lime juice, Worcestershire and garlic in bowl. Stir together well, cover and refrigerate until serving time.
To Make Shrimp Cocktails:
SHRED lettuce finely when ready to serve.
DIVIDE between 8 martini glasses.
TOP each with some of avocado and arrange peeled shrimp on top.
GARNISH with dollop of sauce, lemon wedge and 1 unpeeled shrimp.
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