Tropical Shrimp Cocktail

Click here for a larger picture of Tropical Shrimp Cocktail
6 Servings
Shrimp Asian
Low Fat Spring Simple - Easy Hors dOeuvres Brunch Appetizers Shrimp Asian Summer Bold

1/2 pound Salad imp cooked
2 large gos Ripe
1/2 taloupe
1 medium ato
1/4 head Iceberg tuce
4 ounces Thai Sweet Chilli sauce (Maggi is a good brand)
2 medium Limes Mexican or limes
4 sprigs antro

Thaw the shrimp if needed but keep chilled. Cut the flesh from the mangos and dice into 1/2 inch cubes. Similarly dice the melon. Cut up and seed the tomato then dice it as well. Finely shred the lettuce. In a large glass or clear bowl build the cocktail. Start with a bed of lettuce, Then scatter layers of shrimp, mango, melon, and tomato as you fill the glass. Every couple of layers drizzle some of the sweet chilli sauce and some lime juice over the mixture. Decorate with a few leaves of cilantro before serving. Sometimes I rim the glass with a mixture of salt and powdered red chilies. You can also sprinkle some Mexican "Acidito" (a mixture of salt, chili, and citric acid) over the top if you like. Each (app 1 cup) serving contains an estimated: Cals: 128, FatCals: 8, TotFat: 1g SatFat: 0g, PolyFat: 1g, MonoFat: 0g Chol: 74mg, Na: 242mg, K: 483mg TotCarbs: 23g, Fiber: 3g, Sugars: 18g NetCarbs: 20g, Protein: 9g


VIEW THE RECEIPT