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Mix 1 pound cooked, peeled, small shrimp with 1/4 cup fresh lime juice and refrigerate 1 hour. Stir in 2/3 cup Frontera Cocktail & Ceviche Sauce, 1/2 cup chopped cucumber or jícama, 1 tablespoon olive oil and 3 tablespoons chopped cilantro. Serve in sundae glasses with tortilla chips or crackers.
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