Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons water
  • 1 1/2 cups (355 ml) tomato juice
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) clamato juice
  • 1/4 cup (60 ml) fresh lime juice
  • 1/4 cup (50g) finely diced red onion
  • 1/4 cup (25g) chopped fresh cilantro
  • 1-2 jalapeños, seeded and minced
  • 1 avocado, diced
  • 1 cucumber, peeled, seeded, and diced
  • 2 tablespoons olive oil
  • 1 teaspoon Worcestershire sauce
  • Hot sauce, to taste
  • Salt and pepper to taste

Instructions:

  1. Bring salted water to a boil. Add shrimp and cook until pink and opaque, about 3-5 minutes, depending on size.
  2. Immediately drain the shrimp in a colander and rinse with cold water to stop the cooking process.
  3. In a large mixing bowl, combine tomato juice, ketchup, clamato juice, lime juice, red onion, cilantro, jalapeño, olive oil and Worcestershire sauce.
  4. Add the cooled shrimp, diced avocado, and cucumber to the sauce. Season with salt, pepper, and hot sauce to taste.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled in individual glasses or bowls, garnished with lime wedges and cilantro sprigs.