Fresh Veggie Shrimp Cocktail

Ingredients:

1/2 pound shrimp

1 large or 2 small avocados

1/2 red bell pepper

2 scallions

1/2 cup cherry tomatoes

1/2 cucumber

1 jalapeno, fresh, or jarred jalapeno

1 lime

1/4 C ketchup

1 t worcestershire

1 t horseradish

1/2 cup chopped cilantro

Instructions:

Cook shrimp, if necessary. We used extra-large 16-20 count shrimp (on sale for $6, so we stocked up!). Once thawed, I steamed them in a saute pan for 6 minutes, then dunked them in ice water to cool. Any size shrimp would work for this recipe, though. Chop shrimp into 1/2 inch pieces, reserving several whole shrimp to garnish the top.

Dice avocado and add to shrimp. Squeeze half of the lime over to keep avocado from browning. Chop bell pepper, scallions, tomato and cucumber and add to shrimp mixture. Add other veggies too, if you'd like. Carrots, zucchini and celery would also be good.

Dice jalapeno finely; add only half at first, until you can taste the mixture and see if you'd like to add more heat. Blend in juice from the remaining lime half, ketchup, worcestershire, horseradish and chopped cilantro. Refrigerate for 1/2 hour and adjust seasonings to suit your taste. Spoon into goblets or dessert dishes, and garnish with reserved shrimp and cilantro. Serves two for a lunch portion, or more for appetizer portions. Enjoy!