Coctel de Camarón


  • 4 ounces pico de gallo
  • 3 ounces cucumber, peeled and cut in pieces
  • ½ large avocado, cut into pieces
  • ¼ ounce onion, chopped
  • ¼ ounce cilantro, chopped
  • 6 to 8 medium to shrimp, deveined, cooked
  • 10 ounces salsa
  • 1 orange slice
  • 1 lime slice


In a large cocktail glass, layer half of the pico de gallo, cucumber, avocado, onion, cilantro and shrimp. Repeat the process and top with salsa. Garnish with orange and lime slices. Makes one appetizer.

Chef-Owner Jimmy Shaw; Lotería Grill, Los Angeles area, multiple locations