Ingredients
½ Cup Cold Water
1 Cup Roma Tomatoes - Chopped ¼ inch
1 Cup Yellow Jumbo Onion - Chopped ¼ inch
¼ Cup Cilantro - Chopped fine
½ TBSP Jalapeno Pepper - Chopped fine and deseeded
6 TBSP Avocado - Chopped ½ inch chunks
¾ Cup Heinz Ketchup
2 TSP Lime Juice - Fresh squeezed
1 TBSP Red Tabasco Sauce
1 TBSP Green Tabasco Sauce
¼ TBSP Worcestershire Sauce
¼ TBSP Cajun Chef Hot Sauce
Combine all ingredients in a large bowl. Mix Well. Serve well chilled. Yields aprox 1 quart.
For each serving:
6 oz. of MSM cocktail sauce (see above recipe)
15-20 small/medium shrimp-peeled, boiled, and chilled
1 tsp blackening spice (add to desired flavor)
1 lime wedge
½ ounce of tequila (optional)
2 sprigs cilantro-no stem
Preparation
Place the sauce, shrimp, seasoning, and tequila in a Bartender’s metal tumbler. Squeeze the juice from the lime wedge into the tumbler and cover the top with a tight fitting lid or glass. Shake like you’re making a real martini. When thoroughly mixed, pour into a serving glass. Place the glass on a plate and arrange the chips around the base of the glass. Garnish with the cilantro sprigs.
