Cafe Atlantic's shrimp cocktail

Time 45 minutes
Yields Serves 6
Cafe Atlantic’s shrimp cocktail
(Los Angeles Times)

Cocktail sauce


Mix the tomato juice, ketchup, horseradish, cilantro, jalapenos, onion, lime juice, salt and pepper. Refrigerate until ready to use. (Can be made several days ahead.)



Peel and devein the shrimp, leaving the tails in place. Fill a large pot with the water and add the onion, garlic, lime juice, bay leaf and salt. Bring to a boil, then turn down heat and simmer for 15 to 20 minutes.


Bring the water back to a boil and cook the shrimp just until pink, 2 to 3 minutes. Do not overcook. Drain and chill.



Cut the avocados into three-fourths-inch pieces. Place in a bowl and gently toss with the olive oil, lime juice, salt and pepper.


To serve, spoon about one-third cup cocktail sauce into each of 6 large martini glasses. Place 3 or 4 lettuce leaves on top of the sauce, followed by 7 or 8 pieces of avocado. Put 6 shrimp around each glass with tails hanging over the edge.

From Xiomara Ardolina of Cafe Atlantic in Pasadena. The chef notes that the cocktail sauce can also be used to marinate the cooked shrimp overnight.

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