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Shrimp Campechana

Yield: 10 servings

1 lb large shrimp, uncooked, peeled and deveined

15 oz Ketchup

1 cup medium tomato, chopped

1/4 cup onion, chopped

1 jalapeno, seeded and finely chopped

1/4 cup cilantro, chopped

1/4 cup lime, juiced

1 tsp Tabasco

2 avocados, seeded and peeled

1 tsp salt


Bring 3 quarts water to a boil in 4 quart saucepan, then add 1 teaspoon salt; cook shrimp in boiling water until they form into the shape of the letter "C"; Remove from heat; drain, cool, then cut shrimp in half.

Combine tomato sauce, tomato, onion, jalapeño, cilantro, lime juice and Tabasco in a large glass bowl; add cooled shrimp, and refrigerate at least one hour.

Chop avocados coarsely; stir into shrimp mixture and serve.

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