INGREDIENTS
(serves 4)
1 pound medium shrimp, cooked, chilled, peeled & deveined, reserve a few for garnish
2 Roma tomatoes, chopped
1 cucumber, diced
1 jalapeño, seeded, minced
⅓ cup purple onion, chopped
2 avocados, peeled, pitted, chopped
1 bunch fresh cilantro, remove stems and roughly chop leaves, reserve more for garnish
¼ cup freshly squeezed lime juice
1 ½ cups Clamato, chilled (spicy or regular)
1 cup ketchup, chilled
½ teaspoon Worcestershire sauce
2 Tablespoons Valentina hot sauce
2 teaspoons Kosher salt
1-2 teaspoons ground black pepper
lime wedges (garnish)
METHOD
Prepare all ingredients and set aside. Combine onion and lime juice in a small bowl, set aside. In a medium bowl, combine shrimp, tomatoes, cucumber, jalapeño, salt, and pepper and toss gently. In a separate bowl, combine Clamato, ketchup, cilantro, Valentina, and Worcestershire, then add it to the shrimp mixture. Gently fold in avocados and onion mixture. Cover, then place in refrigerator for at least one hour. Pour into serving dishes, with cilantro, shrimp, and a lime wedge.
