This dish is perfect for a summer meal or a vibrant appetizer at a party!
Ingredients:
For the Shrimp and Veggies:
• 2 lbs jumbo shrimp, peeled and deveined
• 2 celery stalks, thinly sliced
• 1 jalapeño, chopped (seeds removed for less heat)
• 1 cucumber, chopped
• 2 avocados, chopped
• A handful of fresh cilantro, chopped
• 1/2 onion, finely chopped
For the Sauce:
• Juice and zest of 2 limes
• Juice of 1 orange
• 11.5 oz tomato juice
• 1/2 cup tomato sauce
• 2 garlic cloves, grated
• Hot sauce (to taste)
• Salt (to taste)
• Pepper (to taste)
Instructions:
1. Boil 2 lbs of jumbo shrimp in salted water until they curl into a loose “C” shape, about 3-4 minutes.
2. Drain the shrimp and immediately cool them in a bowl of ice water to stop the cooking process.
3. Once cooled, chop the shrimp into bite-sized chunks.
4. Thinly slice 2 stalks of celery.
5. Chop 1 jalapeño (remove seeds for less heat).
6. Chop 1 cucumber.
7. Chop 2 avocados into bite-sized pieces.
8. Finely chop 1/2 onion and a handful of fresh cilantro.
9. In a separate bowl, combine the juice and zest of 2 limes and 1 orange.
10. Add 11.5 oz of tomato juice and 1/2 cup of tomato sauce.
11. Grate 2 garlic cloves into the mixture.
12. Season with hot sauce, salt, and pepper to taste.
13. In a large mixing bowl, combine the chopped shrimp, celery, jalapeño, cucumber, avocados, cilantro, and onion.
14. Pour the sauce over the shrimp and veggie mixture and stir to combine.
15. Cover and refrigerate the shrimp cocktail for at least 1 hour to allow the flavors to meld together.
16. Serve chilled as a refreshing appetizer or light meal.