Shrimp Cocktail with Avocado Mousse

If you’re looking for the perfect appetizer for your New Year’s Eve party, look no further. This twist on the classic shrimp cocktail from Gluten-Free Entertaining is both simple, delicious, and will surely impress your guests!

•Soy-free •Dairy-free •Nut-free

Tender shrimp are paired with a duo of seriously spicy sriracha cocktail sauce and cool, creamy avocado mousse. perfection!

2 pounds (908 g) large peeled and deveined shrimp, defrosted if frozen
For Cocktail Sauce:
½ cup (120 g) ketchup
¼ cup (60 ml) sriracha
1 tablespoon (8 g) grated horseradish
1 tablespoon (15 ml) lemon juice
1 teaspoon honey
For Avocado Mousse:
1 clove garlic, minced
1 ripe avocado, peeled and pitted
1 tablespoon (15 ml) freshly squeezed lemon or lime juice
2 tablespoons (30 ml) water
Salt and pepper to taste

To make the shrimp: Fill a large stockpot with cold water and enough salt to make it taste like seawater. Cover and bring to a boil. Fill a large mixing bowl with ice and water. Add the shrimp to the boiling water and allow to cook for 3 minutes, or until just cooked through. Pour the shrimp into a colander todrain and add the shrimp to the cold ice water to stop the cooking and cool the shrimp. Drain again. Chill the shrimp until ready to use.

To make the cocktail sauce: Combine the ketchup, sriracha, horseradish, lemon juice, and honey in a medium-size bowl. Stir to combine. Chill until ready to use.

To make the avocado mousse: Combine the garlic, avocado, lemon juice, water, and a pinch each of salt and pepper in the bowl of a food processor. Process until smooth and creamy and light in texture. Chill until ready to use.

Serve the cocktail shrimp on a large platter with a small bowl of cocktail sauce and a small bowl of avocado mousse for dipping. Yield: 6 servings

Chef’s Tip
You can buy cooked shrimp and skip the poaching step to save time.

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