Shrimp & Avocado Cocktail- An Indulgent Start to Dinner

by Michele Pesula Kuegler | July 28th, 2014 | Appetizers, Recipes, Tapas Monday

fetchpriority=”high” decoding=”async” class=”alignleft size-full wp-image-6022″ src=”” alt=”shrimp avocado cocktail” height=”396″ width=”400″ srcset=” 400w,×150.jpg 150w,×297.jpg 300w” sizes=”(max-width: 400px) 100vw, 400px” />July has been the month of cold dishes.  Icy cold from the refrigerator, refreshing on the palate sort of dishes. I will end this month with another delightfully cooling dish, but this one is special.  It isn’t an any night of the week dish (at least in my opinion.)  Rather this is a special occasion, dinner for two sort of recipe.  Of course, I could be biased, as this was the first course for my husband and my anniversary dinner.

However, I think I can make a case for the elevated status of this dish.

  1. Ingredient #1- shrimp.  Although shrimp is a fairly easily sourced ingredient, it always feels elegant to me. Maybe it’s a throwback to childhood and seeing adult only parties where shrimp was served.
  2. Ingredient #2- avocado.  Avocado is unctuous and rich. Need I say more?
  3. It should be served in a martini glass.  Sure, a ramekin could work as well, but we are elevating this dish.

This dish definitely set the tone for our anniversary dinner.  It was to be a meal of indulgence, composed of five courses that would tantalize our palates.  This appetizer did not disappoint.

If you’re feeling rather indulgent, you could double the ingredients and serve this as an entrée.  If you do so, I would encourage you to serve it on a bed of greens and drizzle the entire dish with the dressing that is leftover from marinating.  Served with some bread, it would be a delicious dinner for two.


Shrimp & Avocado Cocktail


  1. 1/2 lb. cooked, peeled shrimp*
  2. 1/2 avocado
  3. juice of 2 limes (approximately 1/4 cup)
  4. 2 tsp. honey
  5. 1/2 Tb. Worcestershire sauce
  6. 1/2 tsp. hot sauce
  7. 1 Tb. fresh basil, minced
  1. Cut shrimp and avocado into bite-sized pieces. Combine in a small bowl.
  2. Pour lime juice and honey into a 1-cup measuring cup. Microwave for 10 seconds.
  3. Add Worcestershire, hot sauce, and basil. Stir well.
  4. Pour marinade over shrimp and avocado mixture. Cover and refrigerate for at least two hours. Season to taste with salt and pepper.
  1. *The size of the shrimp does not matter, as it doesn’t affect quality and you will be cutting the shrimp to size. Buy the shrimp that looks the best at your fish counter.
Think Tasty

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