![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/10\/shrimp2DSC02939.jpg\" "\\"shrimp2DSC02939\\"")
<\/p>\nI took a little break to revisit some of my own recipes. Since my last post I’ve made more banana bread and some of my other favorites. I just needed some mindless cooking where I knew the outcome would be fabulous. Now it’s back to my Southwestern Fiesta Cooking Class.<\/p>\n
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Chef Gigi shared a Mexican Shrimp Cocktail<\/strong> recipe that would be fabulous eaten with tortilla chips. We ate it on a bed of shredded lettuce, but boy was I craving a nice salty chip to scoop up the dip. Chef Gigi doesn’t usually use the small bay shrimp for the recipe, but I kind of liked it that way. She normally uses a bigger deveined\/tail off shrimp for the recipe. The c0-op had given her bay shrimp for the evening.<\/p>\n The Ingredients:<\/strong><\/p>\n 1\/4 Cup Fresh Orange Juice Directions:<\/strong><\/p>\n Mix all ingredients together except for the shrimp and avocado. Right before serving, add the shrimp and avocado.<\/p>\n I loved the flavors. I didn’t want the small bowl to end and I think this would be great for a party type atmosphere. If I were serving it as a main meal, I would go with the bigger shrimp and I love the idea of a bed of mixed lettuce and cabbage for that. I am definitely a chip\/dip girl through and through – so I will probably stick with that idea the next time I make this.<\/p>\n In other news: <\/strong>I ran in a 5K over the weekend and posted a recap on my new Etc. page<\/a>. I figured I needed a place to post about non food\/recipe stuff like Higgy, workout\/exercise and holiday\/home decor updates, \u00a0since all of those are a very important part of my life too. I took a little break to revisit some of my own recipes. Since my last post I’ve made more banana bread and some of my other favorites. I just needed some mindless cooking where I knew the outcome would be fabulous. Now it’s back to my Southwestern Fiesta Cooking Class. Chef Gigi shared a Mexican … <\/p>\n
\n2 Tablespoons Fresh Lime Juice
\n1\/4 Cup Cocktail Sauce – Chile Sauce or Ketchup could be substituted
\n1\/4 Cup Salsa – Fresh homemade or deli salsa was recommended
\n1 Teaspoon Horseradish
\n2 Tablespoons Olive Oil
\nMexican Hot Sauce to Taste
\n1\/2 Cucumber – seeded and diced – use a spoon to scrape the seeds out.
\n1 Tomato – seeded and diced – Roma tomatoes work best for this recipe
\n1\/2 Onion – diced – sweet white works best, but Chef Gigi used red for our batch
\n1 Small Can Diced Ortega Chilies – you could sub with a fresh jalapeno as well
\n1\/4 Cup Packed Cilantro – chopped
\n1\/2 Teaspoon Salt
\n1 Clove Garlic – minced
\n1 Pound Cooked Shrimp – rinsed well with cold water
\n1 Avocado – diced
\nShredded Iceberg Lettuce, Cabbage or CHIPS, Chips and more Chips \ud83d\ude09<\/p>\n![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/10\/shrimpDSC029401.jpg\" "\\"shrimpDSC02940\\"")
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\n![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/09\/foo1121.jpg\" "\\"foo1121\\"")
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