This prawn cocktail has come a long way since the 1970's. Fresh coriander, cucumber, spring onions and chilli give the classic entree a Mexican flavour boost.
My family really enjoyed this recipe. I also added 1/2 an avocado to the mix. The only thing lacking was a little extra kick so next time I'll use 2 Serranos instead of just 1. - 18 Aug 2003 (Review from Allrecipes US | Canada)
this is a great tasting cocktail....brought it to a family party went to go have some seconds and it was completely gone made 32 servings for 12 people - 03 Jun 2005 (Review from Allrecipes US | Canada)
Very good recipe!.. I liked the flavor of the sauce. I used celery instead of cucumber because it's what I had. It still gave it the right crunch needed. I also added 2 sliced avacados. For the heat I used about 4 dashes of hot sauce tasting after each addition, that way it was just right! Served it in Margarita glasses along with tortilla chips and saltines for those who wanted them. Next time I wont use the large shrimp because it was harder to get everything on the cracker... In my opinion the smaller salad shrimp would work better. I don't see how this would serve 8... It served 4 of us all right, but we would have liked more! - 06 Sep 2008 (Review from Allrecipes US | Canada)