Smoky Mexican Seafood Cocktial

Ingredients:

• 1 1/2 cups tomato juice cocktail, chilled
• 1/2 cup red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tbsp. tomato paste
• 1-2 tsp. bottled chipotle in adobo sauce or bottled hot pepper sauce
• 2 (6 1/2-oz.) cans crabmeat, drained, flaked and cartilage removed, or 12 oz. shrimp with tailed cooked, peeled and deveined, or 6 oz. of each
• 1 medium avocado, halved, pitted, peeled and chopped
• 1 cup cucumber, peeled, seeded and chopped
• 8 lime wedges (optional)
• fresh cilantro (optional)

Makes 8 Servings 

1. In a medium bowl, combine tomato juice cocktail, red onion, cilantro, lime juice, tomato paste (if using), and chipotle pepper sauce.
2. Add the crabmeat or shrimp, avocado, and cucumber. Toss gently to coat. Divide mixture among eight martini glasses. Top with shrimp (if using). Garnish with lime wedges and cilantro if desired. 

WW POINTS VALUE: 3 pts. 

Note: This recipe appears in the New Sonoma Diet Cookbook. This is what I call a cocktail kicked up a notch. This cocktail is a decorative appetizer that is perfect to serve at an elegant dinner. This cocktail is succulent, flavorful and leaves a nice aftertaste in your mouth. The shrimp goes so well with the avocado, cucumber and tomato juice. If you don't have a chipotle in adobo sauce, use a jalapeno pepper and minced garlic in the recipe and puree it with the tomato juice, lime juice, red onion and the cocktail will still be delicious.