Pretty. Easy. Shrimp Cocktail with Avocado and Cucumber

In L.A. your car is your own private world. Or at least that’s what you tell yourself after you’ve spent an inordinate amount of time behind the wheel battling traffic. Never mind that anyone can peer right into that private world anytime they roll up next to you at at stoplight.

Angelenos become oblivious to the outside world so we do all sorts of  forms of living in our cars from false eyelash application and hair trimming to head banging and even contortionist-like wardrobe changes. Yes, you live in your car and there the truest form of you reveals itself.

My truest form gets reveals itself in my secret love of belting out cheesy Latin love songs. In this safe place that is my car I have a sort of make believe parallel existence where I can effortlessly dance cumbia, Spanish rolls off my tongue, and that I have extraordinary ceviche talents.

Shrimp Cocktail with Cucumber and Avocado Recipe from

But, honestly, in the summer months, I want something easier than ceviche because I don’t want to fuss with raw fish. I’d call this a shrimp cocktail but I’d bet that makes a good deal of you conjure up cooked shrimp wreaths that are nestled around overly sweet cocktail sauce. Well, this is not that. This is crisp, cool, satisfying shirmp with a little spice and a really good deal of flavor.

So, even if I don’t really speak Spanish, I’m not Latina, and you’d never want to hear me belt an Enrique Iglesias song, I can make a phenom shrimp cocktail. And I think you should too.