Recipe of the Day

Barney`s Supermarket

Pumpkin Pecan Pie

Tip Of The Day

A beautiful part of summer is letting your kids be kids. Poking around. Having fun. Real hands-on learning. But before you know it, it’s back to school time. And back to school sometimes means back to germs. Now is the perfect time to add PURELL® Advanced Hand Sanitizer to your back-to school shopping list.

So, let your kids feel free to explore. PURELL Advanced Hand Sanitizer kills (or use eliminates) 99.99% of germs that can cause illness. So hang it from their backpack in a JELLY WRAP™ Carrier or have a bottle ready by the door when they get home. You can still let kids be kids---and mom be mom. Post some of your favorite kids being kids pictures at #passthePURELL

View Full Shopping List
Recipe Of The Day
Print |  Email To Friend |  Add to Recipe Box

Mexican Gazpacho Shrimp Cocktail

Prep Time: 10 minutes

Refrigeration Time: 1 hour

Servings: 8

Try this great summer appetizer; it is very easy to make and is sure to impress your guests!


  1 can (10 oz) Old El Paso® enchilada sauce

  1 package (1 oz) Old El Paso® fajita seasoning mix or 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

  1/4 cup fresh lime juice

  12 oz cooked deveined peeled medium shrimp (with tails left on, if desired), thawed if frozen

  1 medium cucumber, peeled, if desired, cut in half lengthwise and crosswise into 1/2-inch slices

  1 avocado, peeled, cut into 1-inch pieces

  1 cup 1/2-inch pieces red onion (1/2 medium)

  1/4 cup chopped fresh cilantro

Select All

Add Items to List


In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.

Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.

Skewer one of the shrimp and/or cucumber slices with a mini cocktail fork (available at party warehouse stores). Serve 1 on the edge of each glass for a cute garnish...and a way to eat the shrimp cocktail!

Turn this fresh appetizer into a summer soup by adding an additional can of enchilada sauce and increasing the lime juice to 1/2 cup.

Like a little kick? Stir in 1 to 2 teaspoons red pepper sauce with the lime juice.

Nutritional Information:

Calories 110

Calories from Fat 30

Total Fat 4g 

Cholesterol 90mg 

Sodium 870mg 

Total Carbohydrate 10g 

Dietary Fiber 2g 

Sugars 2g

Protein 10g