Serves 2
(Where possible, use organics)
10 ounces of assorted seafood – lobster, lump crab, scallops, cooked and chopped
4 jumbo shrimp, cooked
1 cup of vegetable cocktail juice
1/3 cup of tomato juice
1 teaspoon of lemon juice
1 teaspoon of Tabasco sauce
1 tablespoon of yellow onion, minced
1 tablespoon of Persian cucumber, minced
1 teaspoon of minced cilantro
1 Roma tomato, minced
1 firm, ripe avocado, diced
Lemon twists
In a large glass bowl combine all the ingredients for the sauce. Add the seafood and toss gently. Cover and refrigerate for 2 hours. Evenly distribute the mixture into 2 cocktail glasses. Add 2 jumbo shrimps to the rim of each glass, top with the avocado chunks and garnish with lemon twists.