Warm weather reminds me of the beach, and when I think of the beach, I think of La Libertad and the last time I was there, and of course, of seafood. One of my favorite Salvadoran seafood dishes is Cóctel de Camarones en Salsa Rosada, (Shrimp Cocktail in Pink Sauce), and so I’ve learned how to make it for myself at home since I can’t take a trip to El Salvador’s coast whenever the mood strikes. While Carlos prefers Cóctel de Conchas, somehow I have to end up sharing my Cóctel de Camarones every time I make it.
Cóctel de Camarones en Salsa Rosada
12 ounces shrimp – cooked, peeled and de-veined, tail-off
1/3 cup mayonnaise (you can use light mayonnaise!)
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 a small red onion minced
handful of cilantro chopped
salt and pepper to taste
Optional: diced Roma tomatoes and/or diced avocado
Combine all the ingredients and serve chilled in cocktail/martini glasses, (or any wine or margarita glasses you might have on hand), along with wedges of lime to squeeze onto the cóctel and Saltine crackers to eat the cóctel on. This recipe serves two people as a main dish or four as an appetizer.