Mexican Shrimp Cocktail with Avocado & Jicama

This Mexican Shrimp Cocktail is Frickin’ Delicious!
Yeah, yeah, I know it’s cold outside! But aren’t you getting sick of stews, braises, and soups? I don’t know about you, but mixing it up a little is important. After months of food designed to keep you warm, how ‘bout some food designed to add some zing to your day?
I love Mexican seafood cocktails – fresh, cooling, perhaps a bit spicy.  Try this, I think you’ll dig it too.
You’ll need:
Mix it up Mexi-style!
¾ pound medium shrimp, peeled & deveined, poached & cut into big chunks
1 small Haas avocado, diced large
¼ cup jicama, diced kinda small
¼ cup simple mild salsa
¼ cup Heinz chili sauce
¼ cup ketchup
juice of one large lime
2 tablespoons minced cilantro
2 tablespoons water
1 tablespoon worchestershire
1 tablespoon Mexican hot sauce, like Tapatio, Valentina, or Cholula
½ teaspoon kosher salt
cracked pepper to taste
Mix all the above ingredients and put in the fridge for at least an hour. If you want heat add two fresh jalapenos or serrano chilies, chopped up. Serve with tortilla chips or saltines. 
How do you say “Yummy” en Espanol?

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