You never know what side benefits you will have from volunteer work. As long as I have been involved with the Phoenix adult literacy program Unlimited Potential, I have enjoyed the fiestas for their Thanksgiving or End-of-Year celebrations. You know what, my mouth waters just by thinking of the smorgasbord of enchiladas, pollo con mole, or a savory rice casserole. Of course, I couldn’t cook all of these delicious things. One of the participants, however, luckily shared her easy recipe for shrimp cocktail with me.
- 1 pound (16 oz.) frozen, cooked shrimp
- 2 cups of tomato ketchup
- 1 small onion (or 1/2), diced
- 1 jalapeño, diced or grated
- 3 small limes (juice)
- 1–2 cloves garlic
- 5 sprigs cilantro, chopped
Defrost/thaw the frozen shrimp; wash them in a colander; let them drip dry for a bit.
Dice the onion, grate the jalapeño and garlic, and mix this with the tomato ketchup in a bowl. Add the lime juice and chopped cilantro. Stir in the shrimp. Done!
You can make this any time. Don’t wait until New Years Eve! It’s too good to be saved for last minute.