Ingredients:

  • 1 pound (450 g) large raw shrimp, peeled and deveined
  • 4 cups (950 ml) water
  • 1 tablespoon (15 g) salt
  • 1 teaspoon (5 g) black peppercorns
  • 1 cup (240 ml) tomato juice
  • ¼ cup (60 ml) fresh lime juice (about 2 limes)
  • 1 tablespoon (15 g) finely chopped jalapeño (adjust to taste)
  • 1 tablespoon (15 g) Worcestershire sauce
  • 1 cup (150 g) diced tomatoes (fresh or canned, drained)
  • ½ cup (75 g) diced cucumber
  • ½ cup (75 g) diced avocado
  • ¼ cup (60 g) chopped red onion
  • ¼ cup (15 g) chopped fresh cilantro
  • Salt and pepper to taste

Instructions:

  1. In a large pot, combine water, salt, and peppercorns. Bring to a boil.
  2. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and cool under cold running water; set aside.
  3. In a mixing bowl, combine tomato juice, lime juice, jalapeño, and Worcestershire sauce. Stir to mix thoroughly.
  4. Add the cooled shrimp to the cocktail mixture. Fold in diced tomatoes, cucumber, avocado, red onion, and cilantro. Season with salt and pepper to taste.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Serve chilled in cocktail glasses or bowls garnished with additional cilantro and lime wedges.