Handy single-sized appetizer servings of avocado shrimp cocktail served in mason jars are perfect for outdoor dining. Take on your next picnic or enjoy in the backyard.
Ingredients
- 1 pound medium cooked shrimp
- 1 pint cherry or grape tomatoes, halved
- 2 stalks celery, chopped
- 1 small red bell pepper, chopped
- 1 avocado, diced
- 1 T capers
- 2 T fresh basil, chiffonade cut
- 3 T lemon juice
- 1 T horseradish
- 1½ T catsup
- 1 T Worcestershire sauce
- 3 T tomato juice
- 1 t dried oregano
- Salt and pepper to taste
- 2 T olive oil
- 1 cup baby romaine lettuce, very thinly sliced
- 6 croutons for garnish - optional
Directions
- 1Put first seven ingredients into a large bowl and set aside. Whisk together the next seven ingredients. Slowly add olive oil and continue to whisk until the olive oil is combined with the other ingredients. Taste and adjust seasonings. Pour dressing over the shrimp and vegetables and toss. Set aside.
- 2Put a bit of the sliced romaine lettuce in the bottom of each of six 8-ounce mason jars. Top each jar with the shrimp and vegetable mixture. Cover and refrigerate until ready to serve.
