Campechana

Small shrimp toss in a spicy Citrus Chipotle Cocktail Sauce, green olives, cilantro, Anaheim chilies, Serrano chilies, and garlic with pickled red onions, parsley, avocado, pineapple and served with blue corn tortilla chips.

Ingredients

4 fl-oz Lettuce, shredded

8 oz Small shrimp, cooked

6 ea Green olives, stuffed, sliced

1 Tbsp Cilantro, chopped

2 Tbsp Anaheim chili, seeded, chopped

1 ea Serrano chili, seeded, chopped

1 ea Garlic clove, fresh, chopped

.5 ea Avocado, diced

Citrus Chipotle Cocktail Sauce

8 fl-oz Ken's Cocktail Sauce

4 fl-oz Sweet Baby Ray's Citrus Chipotle Barbecue Sauce

3 ea Pickled red onions, sliced

3 ea Pineapple, slices

12 ea Blue corn tortilla chips

Directions

Place the first seven ingredients in a mixing bowl with Citrus Chipotle Cocktail Sauce and fold together.

Fill bottom of large schooner glass with shredded lettuce and place mixture on top.

Garnish on top with pickled red onions and hang pineapple slices on side of glass.

Serve with blue corn tortilla chips.