I had these shrimp appetizers at a party. They were served in small Mason jars and were cute as can be.
I make them for snacks at work, or as part of my lunch. They’re light on calories but high on protein and flavor. I can’t resist making them in Mason jars, either, but you can make it in a bowl and serve it as a side salad for dinner, too.
Avocado Shrimp Cocktails in a Jar
1 lb medium cooked shrimp
1 pint cherry or grape tomatoes, halved
2 stalks celery, chopped
1 small red bell pepper, chopped
1 avocado, diced
1 Tbs capers
2 Tbs fresh basil
3 Tbs lemon juice
1 Tbs horseradish
1 1/2 Tbs ketchup
1 Tbs Worcestershire sauce
3 Tbs tomato juice
1 tsp dried oregano
salt and pepper, to taste
2 Tbs olive oil
1 cup baby romaine lettuce, very thinly sliced
6 croutons, for garnish (optional)
Put first 7 ingredients into a large bowl and set aside. Whisk together the next 7 ingredients. Slowly add olive oil and continue to whisk until the olive oil is combined with the other ingredients. Taste and adjust seasonings. Pour dressing over the shrimp and vegetables; toss. Set aside.
Put a bit of the sliced romaine lettuce in the bottom of each of six 8-ounce Mason jars. Top each jar with the shrimp and vegetable mixture. Cover and refrigerate until ready to serve.
Nutritional Information: Calories Per Serving: 156, Calories from Fat: 74, Fat: 8 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 119 mg, Sodium: 254 mg, Potassium: 358 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 14 g.
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