Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 clove garlic, minced
  • 1/4 cup fresh lime juice (60ml)
  • 1.5 cups (355ml) tomato juice
  • 1 cup (237ml) ketchup
  • 1/2 cup (118ml) Clamato juice (or more tomato juice)
  • 1/4 cup (60ml) orange juice, freshly squeezed
  • 1/4 cup (60ml) lime juice, freshly squeezed
  • 1-2 tablespoons hot sauce, (Cholula is a great option) or to taste
  • 1 teaspoon Worcestershire sauce (5ml)
  • 1/2 cup (about 65g) red onion, finely diced
  • 1 cup (about 130g) cucumber, peeled, seeded, and diced
  • 1 cup (about 130g) tomato, seeded and diced
  • 1 avocado, peeled, pitted, and diced
  • 1/2 cup (packed) fresh cilantro leaves, chopped
  • Lime wedges, for serving
  • Salt and Pepper to taste

Instructions:

  1. Heat olive oil in a large pot. Add shrimp, salt, pepper, and garlic. Cook until pink and opaque, about 2-3 minutes. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry. Then toss with 1/4 cup of lime juice.
  2. In a large bowl, whisk together tomato juice, ketchup, Clamato juice, orange juice, lime juice, hot sauce, and Worcestershire sauce. Season with salt and pepper to taste.
  3. Add the cooked shrimp to the cocktail sauce. Gently stir in red onion, cucumber, tomato, and cilantro.
  4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Divide the shrimp mixture among glasses or bowls. Top with diced avocado and additional cilantro. Serve immediately with lime wedges and your favorite hot sauce, if desired.