Ingredients:

  • 1 pound (450g) medium shrimp, peeled, deveined, and cooked (or pre-cooked), chilled
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 1/2 cups (360ml) tomato juice or Clamato juice
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) finely chopped red onion
  • 1/2 cup (30g) chopped fresh cilantro
  • 1/4 cup (60ml) fresh lime juice
  • 1-2 tablespoons (15-30ml) seeded and minced jalapeño pepper
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) hot sauce (optional)
  • 1 avocado, diced

Instructions:

  1. If using raw shrimp, bring a large pot of salted water to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes. Drain immediately and plunge into ice water to stop cooking. Pat dry and chill. Season with salt and pepper
  2. In a large mixing bowl, combine the tomato juice (or Clamato), ketchup, red onion, cilantro, lime juice, jalapeño, Worcestershire sauce, and hot sauce (if using).
  3. Add the chilled shrimp to the cocktail sauce and gently stir to coat.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Divide the shrimp cocktail among tall glasses or cocktail glasses. Garnish with diced avocado.