Mexican Shrimp Cocktail

Sunday, April 13, 2014

Yoga at 8pm at Venice  – Sign up HERE!


10 Wall extensions
20 Scapula Push ups
Super rack stretch with band
Gristle/Groiners/Samson stretch


1 minute skip rope
10 Burpees
15 Pike Sit ups
10 Push press
1 minute skip rope


Staggered Shuttle, 8 rounds alternating from short side to long side


30 Double unders
20 SDHP (75/55)
Run 800m
30 Double unders
20 Burpee over the bar (laterally)
Run 400m
30 Double unders
20 Push Press (75/55)
Run 800m
30 Double unders
20 Squat Clean Thrusters (75/55)
Run 400m

Notes:  Goal is continual movement!  Count your double under attempts or scale with 3x singles.

Cool down:

Calf stretch
Couch stretch
Active hang


1 lb shrimp, peeled and deveined
1 tomato, chopped
1 tsp course salt
1/3 cup lime juice
1/2 small red onion, sliced
1 small garlic clove, finely chopped
1/2 jalapeno chile, seeded and finely chopped
1/2 red bell pepper, roasted, skinned and julienned
1 tablespoon canned chipotle chile, drained and chopped
1/3 cup extra virgin olive oil
leaves from 6 cilantro sprigs, chopped
1 ripe avocado, peeled, pitted and cut into 1/2 inch cubes

Bring about 5 cups of water to boil in a pot. Submerge the shrimp in the boiling water for 30 seconds, quickly remove with a slotted spoon and let cool. 

Toss the tomato chunks in course salt and drain in a colander for 30 minutes. 

At least one hour before serving toss together the shrimp with all of the ingredients except the avocado. Season with salt and pepper and toss gently. Refrigerate for at least 1 hour, up to 6 hours, until ready to serve. 

When ready, stir in the avocado.  Serve. 


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