Shrimp Cocktail with Avocado & Gazpacho
4 fl oz Heirloom Tomato Gazpacho
3 oz diced Avocado
5 medium to large size Carolina Shrimp
1 sprig Cilantro
Place gazpacho in an individual serving bowl or wide rim glass. Top with diced avocado. Hook shrimp around the rim of the bowl or glass. Garnish with a sprig of cilantro.
Serves – 1
5 pounds diced ripe Heirloom Tomatoes
2 each diced Cucumber, seeded
1 cup diced Red Onion
2 each rough chopped Jalapeno Peppers, seeded
5 cloves Garlic
1 1/2 cups Extra Virgin Olive Oil
1 tbsp fresh ground Black Pepper
2 tbsp Sea Salt
To a food processor add diced cucumber, onion, jalapeno pepper and garlic. Pulse until almost pureed. Add tomatoes and pulse until all ingredients are well incorporated. Pour into a mixing bowl and then add oil, salt and pepper. Mix well.
Serves – 12
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.