The classic shrimp cocktail gets a twist with a spicy, fresh Mexican pico de gallo and baked homemade sweet potato chips.
- 7 teaspoons Frontier Fine Sea Salt 7 oz.
- 5/8 teaspoons Simply Organic Chipotle Pepper 2.65 oz.
- 1/4 teaspoon Simply Organic Cumin Seed Ground 2.31 oz.
- 1/4 teaspoon Simply Organic Garlic Powder 3.64 oz.
- 1 pound grape tomatoes, quartered
- 1 red onion, chopped
- 1 bunch cilantro, chipped
- 1 lime, juiced
- avocado, sliced
- 12 shrimp, cooked and peeled
- 2 large sweet potatoes, sliced into 1/8-inch chips
- 2 tablespoons extra virgin olive oil
1. In a large bowl, combine tomatoes, onion, cilantro, lime juice and 1 teaspoon salt. Set aside or store in an airtight container in the refrigerator until ready to use (for up to 3 days).
2. To make the sweet potato chips, preheat oven to 325 degrees. In a large bowl, toss sweet potato slices in olive oil until well coated, then scatter in 1 layer on 2 large parchment-lined baking sheets.
3. In a small bowl, combine cumin, garlic, powder and 1/8 teaspoon chipotle powder. Whisk until well combined, then sprinkle over chips.
4. Bake for 20 minutes, then flip chips over and rotate the pans so the chips cook evenly. Bake for 18 to 22 more minutes, watching them carefully, until dry, golden brown and crispy. Remove from oven and allow to cool to room temperature.
5. To salt the rims of the serving tumblers, combine remaining 6 teaspoons salt and remaining 1/2 teaspoon chipotle powder on a small plate. Wet rims of tumblers, then dip each into chipotle salt.
6. Serve pico de gallo in tumblers topped with sliced avocado, shrimp and sweet potato chips.
To save time on serving day, make the sweet potato chips 1 day in advance and store them in an airtight container at room temperature. For best pico de gallo texture, make it up to 3 days in advance and store in an airtight container in the refrigerator. Use any left over pico on tacos, quesadillas or with tortilla chips.