Peruvian Shrimp Cocktail

Yield: 4-6


  1. 1 pound shrimp peeled, deveined, and cooked
  2. 4-6 shrimp with heads (for garnish)
  3. ½ cup mayonnaise
  4. 2-3 tablespoons ketchup
  5. 1 teaspoon Worcestershire
  6. 1 teaspoon Brandy
  7. 2 TBSP roughly chopped capers
  8. 1 TBSP orange zest
  9. 2 avocados
  10. 4 hard-boiled eggs
  11. 1 cup Romaine lettuce chiffonade
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  1. Make the sauce by combining mayonnaise with ketchup in a bowl. Add Worcestershire sauce, capers, orange zest, and Brandy. Reserve
  2. Peel the avocados, discard the seed and cut the pulp in dices.
  3. To ensemble grab pretty glasses (martini glass) and begin by placing a bed of the lettuce at the bottom of each one, next; add chopped egg, then; a layer of avocado. Cover with Golf sauce, and place the cooked shrimp on top.
  4. Garnish with a whole shrimp, a sprig of curly parsley, and serve immediately.

Note: You can use martini glass, a wide wine glass, or a serving dish.