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Author Notes: 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
- 1 1/2 pounds raw, peeled and deveined shrimp (aapx 16/20 ct)
- 5 limes, juiced
- 1 roma tomato, small dice
- 1 dark green "garden" cucumber, peeled and diced small
- 1 large avocado, thinly sliced
- 1/4 white onion, finely diced
- 1/4 cup chopped cilantro leaves and stems
- 16 ounces Clamato brand juice
- 8 ounces clam juice
- 3 tablespoons orange juice
- 2 splashes Worcestershire sauce
- hot sauce, to taste
- salt and pepper, to taste
- In a bowl, marinate the shrimp in the lime juice 45-75 minutes until all of the shrimp is pink and firm. This will depend on the size of the shrimp.
- Dice all the vegetables except the avocado and cilantro. Combine all ingredients except avocado cilantro in a large bowl and let stand, refrigerated, for one hour.
- Salt and pepper to taste. Transfer to serving vessel(s) and sprinkle with the cilantro, then fan out avocado slices across the top. Serve immediately with Mexican hot sauce and lime wedges.