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