Sanibel Sunshine Appetizer Recipe

The Hale Groves Team


This is a tasty variation of the traditional shrimp cocktail with a little zip thanks to the avocado, grapefruit and chili sauce.

4 fresh Florida Grapefruit
18 cooked, cleaned shrimp
1 medium avocado, peeled and cut in ½ inch cubes
1 cup bottled chili sauce
1 tablespoon prepared horseradish
¼ cup diced red onion
¼ cup diced green pepper
¼ cup sliced celery
Lettuce leaves to line grapefruit shells


Cut each grapefruit in half and remove sections, placing them in a large non-metal mixing bowl. Scrape out 6 of the grapefruit halves and set them aside. Cut shrimp in half lengthwise; add to grapefruit in bowl. Add avocado cubes to bowl. In another bowl, combine chili sauce, horseradish, onion, green pepper and celery. Mix well and add to bowl; toss gently. Line the 6 grapefruit shells with lettuce and mound the grapefruit mixture in them.
Yield:  6 servings

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