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Prep 10min
Total1hr10min
Servings8
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Ingredients
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
2
tablespoons from 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix or 2 tablespoons from 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/4
cup fresh lime juice
12
oz cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen
1
medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices
1
avocado, peeled, cut into 1-inch pieces
1
cup 1/2-inch pieces red onion (1/2 medium)
1/4
cup chopped fresh cilantro
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Steps
1
In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
2
Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.
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Skewer one of the shrimp and/or cucumber slices with a mini cocktail fork (available at party warehouse stores). Serve 1 on the edge of each glass for a cute garnish...and a way to eat the shrimp cocktail!
Turn this fresh appetizer into a summer soup by adding an additional can of enchilada sauce and increasing the lime juice to 1/2 cup.
Like a little kick? Stir in 1 to 2 teaspoons red pepper sauce with the lime juice.
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