Shrimp and Avocado “cocktail”

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

A salad of shrimp and avocado usually makes me think of Latin America, but “cocktail sauce” is a classic American creation. I’ve never understood why a shrimp salad served at the beginning of a meal became known as a “cocktail.” except perhaps that it is served in a coupe that resembles a cocktail glass. Here, that classic gets a contemporary look: The spicy tomato sauce becomes tomato salsa, and while horseradish is used to heat the traditional American cocktail sauce, there’s no reason wh