| 5 lbs. FPI Coldwater Salad Shrimp 150/250 ct.
2 cups fresh lime juice
1.25 pints Sour cream
1 cup ¼” diced red onion
1 cup ¼” diced green pepper
1 cup ¼” diced tomato
¼ cup chopped scallions
¼ cup chopped fresh cilantro
1/8 cup minced jalapeno
1.25 pints Avocado puree
1/8 cup Kosher salt
1 tsp. oregano | Get on board the hottest new culinary trend, Latino. To make a Calypso Shrimp Cocktail take fresh lime juice and season with chopped peppers and onion. Shake well and chill. One hour before serving, defrost the Ice Shrimp under cold running water, drain and place in a small bowl with marinade and continue to chill. In a large martini glass, place 1 oz avocado puree in bottom of glass with 1 oz sour cream atop. Next place four ounces of marinated shrimp in glass. Garnish with cilantro, scallion, strips of fried tortilla and a wheel of lime.
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