Mexican-Style Shrimp Cocktail

Name: Mexican-Style Shrimp Cocktail
Total time: 45
Yield: 4
Ingredients: 1 cup clam juice; 0.25 teaspoon dried oregano; 1 pound large shrimp, peeled and deveined; 1.25 cups peeled, seeded, diced ripe tomatoes; 1 cup diced English cucumber; 0.5 cup diced celery; 0.5 cup finely diced red onion; 2 tablespoons seeded and diced jalapeno peppers; 0.5 cup ketchup; 2 medium limes, juiced; 2 tablespoons freshly chopped cilantro, plus more for garnish; 1 dash Mexican-style hot sauce; 1 large Hass avocado, cubed

Recipe by John Mitzewich from allrecipes.com

Appetizer 45 Mins.

Ingredients

4 servings

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1 cup clam juice
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0.25 teaspoon dried oregano
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1 pound large shrimp, peeled and deveined
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1.25 cups peeled, seeded, diced ripe tomatoes
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1 cup diced English cucumber
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0.5 cup diced celery
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0.5 cup finely diced red onion

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2 tablespoons seeded and diced jalapeno peppers
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0.5 cup ketchup
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2 medium limes, juiced
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2 tablespoons freshly chopped cilantro, plus more for garnish
•

1 dash Mexican-style hot sauce
•

1 large Hass avocado, cubed

Instructions

Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.