Spicy Shrimp Cocktail with Avocado

Serves 4-8


1/4 cup of spicy Tomato ‘Nduja
2 lbs large shrimp
Juice of 1/2 a Meyer lemon
1 to 2 Tbsp Horseradish
1 Tbsp Worcestershire Sauce
2 ripe avocados (cubed)
Fresh parsley for garnish


Poach shrimp for 3 minutes. Drain and cool under cold running water. Peel and devein, leaving tails on. Refrigerate. 

In a medium bowl, stir together spicy Tomato ‘Nduja, fresh lemon juice, horseradish and Worcestershire. Set aside. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimps to Sauce. Mix gently! Chill in fridge for at least an hour before serving in margarita (or martini) glasses. Garnish with chopped fresh parsley.

Instead of poaching, you can also grill the shrimp with some extra virgin olive oil and sea salt for a whole different flavor and texture
Spicy Shrimp Cocktail with Avocado

Spicy Shrimp Cocktail with Avocado