Shrimp Cocktail

This is a delicious appetizer - a cross between ceviche and shrimp cocktail. Unlike ceviche, the shrimp are cooked first so that people like me, who are a little squeemish about eating raw fish, can enjoy this dish without worry. The recipe calls for about 20 small, fresh limes.

Place in a colander. Rinse with cold water and drain:
1/2 cup chopped onion

Bring to boil in a dutch oven:
6 cups water
1/4 cup lime juice

Add and cook 3 min. or until done.
1 pound medium shrimp

Drain and rinse with cold water. Peel the shrimp.

Combine in a shallow bowl or baking pan:
cooked, peeled shrimp
1/2 cup lime juice (or a little less)

Cover and chill 1 hour.

Stir in:
prepared onion,
1 cup chopped peeled cucumber
1/2 cup ketchup
1/3 cup chopped fresh cilantro
1 tablespoon olive oil
1/4 teaspoon salt

Chill or serve immediately. Serve with (optional)
Mexican hot sauce (Tamazula)
avocado slices
Saltines or Dorritos

Yield: 4-6 servings

Baked Mangoes with Cinnamon-Sugar Tortillas

Mango season is late this year because the winter was so cold ~ by Mexico standards. Compared to Colorado or Minnesota this past winter was positively balmy. The mangoes in my courtyard are just beginning to ripen and get big enough to eat. Get ready! Soon there will be thousands of mangoes to give away and the mango wars will begin again.

THE MANGOES

Preheat Oven to 400 degrees.

Slice into 4 pieces (front, back and 2 sides)
4-6 ripe mangoes, peeled ( about 4 lb. or 2 kg. total)

Cut each mango piece into 1/2 inch thick slices.

Pour into a 9x13 inch glass baking pan
2 tablespoons butter, melted

Add mango slices. Sprinkle with: 1/3 cup packed dark brown sugar
Toss to coat.

Arrange mango slices in one layer. Bake at 400 degrees for 45-50 minutes.
While mangoes are baking prepare tortillas.

THE TORTILLAS

Stack and cut in half
4 flour tortillas (6 inch)

Toss in a large bowl until well coated with
3 tablespoons butter, melted

Combine in a small bowl
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons sugar

Place tortillas in a single layer on a very large cookie sheet (or 2 small ones).
Sprinkle both sides with the cinnamon-sugar mixture.

Place in the over while mangoes are still baking and bake until golden and crisp,
10-15 minutes. Let cool.

PUTTING IT ALL TOGETHER

Divide mangoes (still warm) among plates. Top with a scoop of vanilla ice cream. Serve with cinnamon-sugar tortilla halves, broken again in half.