Fresh Mexican Shrimp Cocktail (Print Version)

# Ingredients:

→ For the Shrimp

01 - Medium shrimp (31-35 per pound), deveined, shells removed (2 pounds)
02 - Kosher salt (¼ cup)
03 - Sugar (¼ cup)

→ For the Cocktail Mixture

04 - Chilled tomato juice (2 cups)
05 - Chilled Clamato juice (1 cup)
06 - Ketchup (1 cup)
07 - Fresh lime juice (½ cup)
08 - Worcestershire sauce (1 tablespoon)
09 - Hot sauce (2 tablespoons)
10 - English cucumber, seeded and diced (2 cups)
11 - Jalapeños, seeded and finely diced (4 tablespoons)
12 - Red onion, finely diced (1 cup)
13 - Medium avocados, diced (2-3)
14 - Fresh cilantro, chopped (4 tablespoons)

→ For Serving

15 - Lime wedges
16 - Tortilla chips
17 - Extra hot sauce

# Instructions:

01 - Fill large bowl halfway with ice and water. Set aside.
02 - Bring water, salt, and sugar to boil. Add shrimp and poach for 2 minutes until pink and opaque. Transfer to ice bath for 3-5 minutes.
03 - Pat shrimp dry and cut into 2-3 bite-size pieces each. Reserve whole shrimp if using for garnish.
04 - Combine juices, ketchup, lime juice, Worcestershire, and hot sauce. Add chopped shrimp, cucumber, jalapeño, and red onion.
05 - Refrigerate 1-24 hours. Before serving, fold in avocado and cilantro. Portion into cups and garnish optionally with whole shrimp.

# Notes:

01 - Can be prepared up to 24 hours ahead
02 - Add avocado just before serving
03 - Frank's hot sauce recommended over Tabasco

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