A refreshing and not-too-sweet version of the Mexican Clamato-and-Shrimp cocktail that can be scaled up for parties. The cucumber referred to below is the bumpy, waxy and seed-filled one that is common at supermarkets. Serve in a clear vessel so the layers can be seen with Mexican-style hot sauce and lime wedges alongside.
This recipe is from Adrian, who was part of our family for a time. —Corby