2 pounds large shrimp – peeled, deveined and chopped (950 cal)
3/4 cup fresh lime juice (50 cal)
5 roma (plum) tomatoes, diced (80 cal)
1 red onion, chopped (65 cal)
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado – peeled, pitted and diced (300 cal)
approx 1500 calories
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, avocado pieces and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper.
Serve on crackers or toasted, thinly sliced bread.