Ingredients:

  • lb Large Shrimp (31/35 count), peeled and deveined
  • cups Water
  • tsp Salt (for poaching water)
  • cups Cold Clamato Juice or V8
  • /2 cup Fresh Lime Juice
  • /4 cup Good Quality Ketchup
  • Tbsp Worcestershire Sauce
  • tsp Hot Sauce (e.g., Cholula or Tapatío), or to taste
  • /2 cup Finely diced Red Onion
  • cup Finely diced Roma Tomatoes (seeds removed)
  • small Jalapeño Pepper, finely minced (seeds removed for less heat)
  • /2 cup Roughly chopped Cilantro
  • large Avocado, diced just before serving
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Prepare the Shrimp (If raw): Bring water and 1 tsp salt to a boil in a saucepan. Add shrimp. Poach for 2–3 minutes until just pink and opaque. Immediately transfer shrimp to an ice bath to stop cooking. Drain well, pat dry, and chop any very large shrimp in half. If using pre-cooked shrimp, ensure they are well chilled.
  2. Macerate the Aromatics: In a large mixing bowl, combine the diced red onion, diced tomato, and minced jalapeño. Sprinkle lightly with salt. Let this mixture sit for 10 minutes.
  3. Build the Sauce Base: Add the cold Clamato/V8, lime juice, ketchup, Worcestershire sauce, and hot sauce to the bowl with the aromatics. Whisk until just combined. Taste and adjust seasoning.
  4. Combine: Gently fold the cooled, chopped shrimp and most of the cilantro into the sauce mixture.
  5. Chill: Cover the bowl tightly and refrigerate for at least 1 hour (2 hours is ideal) to allow the flavours to meld. Do not add the avocado yet.
  6. Serve: When ready to serve, gently stir the cocktail. Divide the mixture among chilled glasses. Top each serving with generous chunks of diced avocado and a final sprinkle of fresh cilantro and black pepper. Serve immediately with saltine crackers.