The shrimp cocktail I grew up with in Ohio was reserved for special occasions. It was served in a chilled martini glass filled with crushed ice topped with a dollop of horseradish and lemon juice infused ketchup, the shrimp dangling around the rim. I loved it.
Mexican style shrimp cocktail is a more casual affair, but just as festive. It’s traditionally served layered in the kind of glass used for ice cream sundaes, along with the customary long spoon, and since I make mine with Bloody Mary mix and hot sauce it’s ready in about 5 minutes.
- Layer the cucumber, onion cilantro and shrimp into sundae dishes or large glasses. Pour in the Bloody Mary mix to fill. Top with avocado, and more cucumber. Makes 2.