Chipotle Shrimp Cocktail

This recipe is amazing! and a must have recipe to take to the beach next year. The only complaint we had was that we ran out of shrimp way too quickly. Maybe, we'll have to pick up more shrimp to go with the rest of the cocktail sauce! :-)

1/4 cup ketchup
1/4 cup minced red onion
1/2 of a canned chipotle in adobo sauce plus 1 tsp of sauce
2 Tbsp of chopped cilantro
1 1/2 Tbsp fresh lime juice
1/2 lb cooked, peeled and deveined shrimp
1/2 avocado sliced

Combine first 5 ingredients in a bowl. Serve with a platter of shrimp and avocado slices for dipping. You can also mix the shrimp and avocado into the sauce and serve on crackers.

To prepare the shrimp, I peeled the shell but left on the tail. After deveining the shrimp, I heated a frying pan with 1 Tbsp olive oil over medium high heat. I seasoned the shrimp with salt and pepper and sauteed for about 5 minutes until cooked through and pink.

I actually doubled the recipe and used a pound of shrimp. We had a lot of cocktail sauce leftover so I could have used more shrimp. The 4 of us wolfed it all down and the shrimp were gone in no time.