Ingredients:

  • 1.5 lb large shrimp (21/25 count), peeled and deveined
  • 2 quarts water
  • 1 bay leaf
  • 5 black peppercorns
  • 1 tbsp sea salt
  • 0.5 white onion
  • 0.5 medium red onion, finely minced
  • 0.5 cup fresh lime juice
  • 2 cups Clamato juice
  • 1 cup tomato ketchup
  • 2 tbsp Valentina or Tapatío hot sauce
  • 1 tbsp extra virgin olive oil
  • 1 large English cucumber, finely diced
  • 2 Roma tomatoes, seeded and diced
  • 0.5 cup chopped fresh cilantro
  • 1 jalapeño pepper, finely minced
  • 2 large Hass avocados, cubed

Instructions:

  1. Bring 2 quarts of water to a boil with the bay leaf, peppercorns, salt, and white onion.
  2. Add shrimp and poach for 2-3 minutes until just pink. Immediately transfer shrimp to a salted ice bath to stop cooking and ensure a firm texture.
  3. In a small bowl, combine the minced red onion and lime juice. Let macerate for 10 minutes to soften the onion's sharpness.
  4. In a large glass bowl, whisk together Clamato juice, ketchup, hot sauce, and olive oil until smooth.
  5. Fold in the chilled shrimp, lime-soaked red onions, diced cucumber, tomatoes, cilantro, and jalapeño.
  6. Gently fold in the cubed avocado just before serving to maintain shape. Chill for at least 30 minutes for best flavor development.