Ingredients
3/4 pound of Bay Shrimp, drained not rinsed
1/4 cup finely chopped sweet or red onion
1 1/2 cups chopped ripe red tomatoes
1 ripe avocado, peeled and cut into 1/4-inch dice
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
2 tablespoons seafood cocktail sauce
1/2 cup coarsley chopped cilantro
Kosher salt
4 Pita bread rounds, cut into 8 triangles each
Garnish: cilantro sprigs (optional)
Preparation
In a medium, nonreactive mixing bowl, combine shrimp, onions, tomatoes, avocado, jalapeno, lime juice, cocktail sauce and chopped cilatro and mix thoroughly but gently. Refrigerate, covered, for 2 to 3 hours before using. Season to taste with kosher 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.
