This is a great, light summer meal that was an appetizer in the cookbook, but Johnathan and I enjoyed as a meal. The jalapeno was a great bite, and letting the whole mixture sit in the fridge for a bit makes everything soak together. I originally chose this meal to get rid of a bottle of bubbly that’s been collecting dust and is recommended to be paired with this recipe. It was a great combo - dry Brut and sweet spicy sandwich. This is also a fast meal, and you can let the mixture sit for 2-3 hours, so for a partae, you can easily make this ahead. If wine pairing tickles your fancy, you can get the wine cookbook I used here at our store.

Here’s the recipe:

3/4 lb shrimp, cooked, drained but not rinsed

1/4 cup finely chopped sweet or red onion

1 1/2 cups chopped ripe red tomatoes

1 rip avocado, pealled and cut into 1/4inch dice

1 jalapeno, seeded and minced

1 tablespoon lime juice

2 tablespoons seafood cocktail sauce

1/2 cup chopped cilantro

4 pita rounds cut into 8 triangles (for apps)

1. In a medium nonreactive mixing bowl, combine shrimp, onions, tomatoes, avocado, jalapeno, lime juice, cocktail sauce, and chopped cilantro and mix thoroughly but gently. Refrigerate, covered, for 2-3 hours before using. Season to taste with salt. Lightly toast pita bread so that it is warmed through but not crispy. Spread pita open and spoon shrimp mixture into it. Serve on a large platter garnished with long sprigs of cilantro (if you so choose….)