Olivette Shrimp Cocktail Veracruz
1 1/2 lbs small shrimp, shelled, deveined & boiled (I use the reg. size and cut into pieces)
10 campari tomatoes (or 3 large), chopped coarsely
1/2 cup onion (both white & red), chopped fine
1 fresh jalapeno, seeded & chopped fine
1 fresh serrano, seeded & chopped fine
juice of 4-5 limes
1/2 cup Olivette Chile Leccino EVOO
1/2 cup Olivette Jalapeno white Balsamic
1/4 cup fresh cilantro, chopped fine
Ground Olivette Jurassic Salt and white pepper to taste (I just use my own kosher or sea salt)
2 avocados, cubed
Combine shrimp, tomatoes, onion & peppers and mix together thoroughly.
Stir in the Olive oil, white Balsamic & lime juice.
Season with Jurassic Salt & cracked white pepper to taste.
Let the mixture sit for 30 minutes so that the flavors can marry. Before serving, slowly stir in the cilantro & cubed of avocado. Reseason with Jurassic Salt & pepper if necessary.
Garnish with extra lime wedges if desired.