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Mexican Gazpacho Shrimp Cocktail

Name: Mexican Gazpacho Shrimp Cocktail
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 can (10 oz) Old El Paso™ enchilada sauce; 1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package); 1/4 cup fresh lime juice; 12 oz cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen; 1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices; 1 avocado, peeled, cut into 1-inch pieces; 1 cup 1/2-inch pieces red onion (1/2 medium); 1/4 cup chopped fresh cilantro

Prep 10 min
Total 1 hr 10 min
Ingredients 8
Servings 8

Try this great summer appetizer; it is very easy to make and is sure to impress your guests!

Ingredients

1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/4 cup fresh lime juice
12 oz cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen
1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices
1 avocado, peeled, cut into 1-inch pieces
1 cup 1/2-inch pieces red onion (1/2 medium)
1/4 cup chopped fresh cilantro

Directions

1

In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
2

Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 30

Total Fat: 3 1/2g; 5%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 90mg; 30%

Sodium: 870mg; 36%

Potassium: 240mg; 7%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 2g; 7%

Sugars: 2g

Protein: 10g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 10%; 10%

Calcium: 6%; 6%

Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;