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It was more than 30 years
ago that we were on vacation in Cancun Mexico when I discovered "the
Mexican shrimp cocktail". Unlike the typical shrimp cocktails
in America - poached shrimps you would dip in thick
cocktail sauce (basically ketchup and horseradish), the 'Coctel de
Camerones' is more like a drink. Clam tomato juice with a mix
of fresh vegetables - avocado, cucumber, tomato, cilantro, celery,
onion.
Besides eating the yummy shrimps you would drink the whole thing -
and throw in the saltine crackers would give you a different
dimension.
After our trip to Cancun,
back in America, this was hard to find unless I go to Hispanic
neighborhoods where they serve primarily to Central and South
Americans.
I find the coctel
incredibly refreshing on hot summer days. And in my humble
opinion, perfect for Hawaii.
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