Mexican Shrimp Cocktail #appetizers #dinner

Mexican Shrimp Cocktail, also called Cóctel de Camarónes, doesn't look like an American shrimp mixed drink by any means. This rendition is practically similar to a "plate of mixed greens in a glass!" It's stuffed with crunchy vegetables and shrimp in a hot, tart tomato sauce.

Presently, I was anxious about utilizing ketchup in any case, however the blend of the ketchup and the inordinate measure of lime juice is practically unpalatable in that formula.

It's alright, Rick, everybody commits errors. Fortunately, I have your cookbook, Fiesta at Rick's, Fabulous Food for Great Times with Friends to depend on and the blend of ketchup, mollusk squeeze and lime squeeze in your cookbook formula bodes well. Also, truly, what number of Mexican shrimp mixed drink plans does an individual truly need? Only a decent one and here it is! A mix of the two plans!

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ingredients

• 1 medium white onion
• 6 large cloves garlic, coarsely chopped
• 2 tablespoons salt, plus more to taste
• 1 tablespoon freshly ground black pepper
• 1 pound large shrimp (16-20 count), peeled, deveined and tails removed except for 6 to go on top as garnish
• 3/4 cup ketchup
• 3/4 cup clam juice
• 2 to 3 tablespoons lime juice (or to taste)

Mexican hot sauce, to taste

• 1/2 small jicama, peeled and diced (about 1 cup)
• 1/2 large English cucumber, diced (about 1 cup)
• 2 medium avocados, peeled, pitted and chopped
• 1 cup chopped cilantro, loosely packed
• lime wedges, for serving
• cilantro sprigs, for serving

instructions

1. Cut onion in half. Dice half and cut the other half into large chunks. Place diced onion in a sieve and run under cold running water; drain.
2. Fill a saucepan with water. Add onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. Drain and let shrimp cool. Discard onion and garlic.
3. Combine ketchup, clam juice, lime juice and hot sauce.
4. In another bowl, combine cooled shrimp, diced onion, jicama, cucumber, avocado and cilantro.
5. Pour dressing over shrimp and vegetable combination, toss to coat.
6. Serve in large, wide-rimmed glasses with a shrimp on top. Garnish with a lime wedge and cilantro springs.

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