10ouncessmall raw shrimppeeled, deveined, tails removed
2largeRoma tomatoes
1/2cupdiced red onion
1mediumcucumberpeeled, seeds removed
1/2cupClamato juice
1 1/2Tablespoonsketchup
2Tablespoonshot sauce
2Tablespoonslime juice
2Tablespoonslemon juice
1/2teaspoonground cumin
1mediumavocadoremoved from shell and chopped
Instructions
Cut stems of cilantro. Reserve stems and about 5 or 6 stems with leaves. Chop remaining cilantro leaves.
Fill a medium saucepan half full with water. Add a handful of the cilantro (with stems, reserving the chopped cilantro for a later step) to the saucepan along with lemon slices, peppercorns, and garlic salt. Bring to a boil over high heat.
Add shrimp and turn off heat. Allow to sit 5-8 minutes, until they tighten up and change color.
Drain shrimp, put them on a plate, and chill in the refrigerator. Discard the remaining contents of the saucepan.
Chop roma tomatoes and red onion and place in a large mixing bowl.
Peel cucumber and remove seeds. Chop cucumber and add to mixing bowl.
Add Clamato juice, ketchup, hot sauce, lime juice, lemon juice, cumin, and chopped cilantro to the mixing bowl.
Finally, add the cooked and cooled shrimp and chopped avocado.
Using gloved hands, toss ingredients in the bowl until well combined.
Notes
We used small raw shrimp that have been peeled, deveined, and have had the tails removed. You can use precooked shrimp if you prefer, but the texture just doesn't compare! Frozen shrimp is perfectly okay, simply allow it to thaw first before beginning. To thaw them quickly, place the shrimp in a ziptop bag and submerge them in a bowl of cold water. When thawed, be sure to give them a good pat dry before cooking.
Clamato juice adds a salty, briny flavor to this dish. To substitute, you can try using regular tomato juice with a splash of clam juice mixed in.
Valentina, Cholula, or Tajin hot sauce are all great choices for this recipe. Use your favorite Mexican hot sauce.
You will need one lime and one lemon to yield 2 tablespoons of juice each. To err on the side of caution, I like to purchase two of each just to be safe as not all lemons and limes are created equal. Plus, you will need to add slices of lemon to the pot of water when cooking the shrimp.