Shrimp 'Ceviche'

So ceviche is a term loosely used in this recipe... because we actually cooked the shrimp first. This is a great one to use if you don't have time to let the shrimp get 'ceviche'd' or cooked in lime juice like in real ceviche. Between myself and the other 5 ladies who dined with me, we all decided this was fantastic!

Shrimp 'Ceviche'

Adapted from www.barefootwine.com

Ingredients

1 lb uncooked shrimp, peeled deveined and tails off

2 tbsp butter

1/2 c pinot grigio

2 garlic cloves, minced

2 avocados, diced

2 tomatoes, diced

1/2 onion, diced

Juice of 2 limes

Salt

Pepper

Cilantro

Hot sauce

Tortilla chips

Directions

Wash shrimp in a bowl and drain. Place shrimp, 1/2 c pinot grigio and butter in a pan. Turn to low heat and simmer. Add 1 tsp salt and one clove finely chopped garlic. Simmer for 10 minutes or until wine has evaporated. Finely chop tomatoes, avocado, onion and shrimp once cooked. Add remaining clove of garlic. Add ingredients plus pepper, desired hot sauce and cilantro. Finally, add juice from 2 limes. If it's not lime-y enough, add more juice. Serve with tortilla chips.