Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 cups water
  • 1 tbsp salt
  • 1 lemon, sliced
  • 12 oz Clamato juice
  • 1/4 cup fresh lime juice
  • 2 tbsp hot sauce
  • 1 tbsp Worcestershire sauce
  • 1 medium cucumber, finely diced
  • 1 cup Roma tomatoes, seeded and diced
  • 1/2 cup red onion, finely minced
  • 1 large avocado, cubed
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno, seeded and minced

Instructions:

  1. Bring water, salt, and lemon slices to a rolling boil in a medium pot.
  2. Add the shrimp and cook for 2–3 minutes until they turn opaque and curl into a 'C' shape.
  3. Immediately transfer shrimp to a colander and rinse with ice-cold water to stop the cooking process. Pat dry and refrigerate.
  4. Place the minced red onion in a small bowl with the lime juice and let it sit for 10 minutes to pickle.
  5. Dice the cucumber, tomatoes, and jalapeno into uniform, small pieces.
  6. In a large mixing bowl, whisk together the Clamato juice, hot sauce, and Worcestershire sauce.
  7. Gently stir in the chilled shrimp, cucumber, tomatoes, and pickled onions.
  8. Carefully fold in the cubed avocado and chopped cilantro using a sweeping motion to keep the avocado chunks distinct.