Mexican Shrimp Cocktail – Merri style

1 12 oz package of frozen raw medium shrimp

1 large slice lemon

1 avocado

1/2 large cucumber

1/2 to 1 cup cherry tomatoes

1/2 of a large bunch of cilantro

Lime juice to taste

V8 juice to cover

Tabasco sauce and lime wedges on the side

Thaw and remove the shells and tails from the shrimp.  Place in a large sauce pan and add water to one inch above the shrimp.  Generously salt, and add a thick slice of lemon.  Bring to a boil and boil just 3 minutes.  Check and if they have turned pink, they are done.  Larger shrimp may take longer, but you are unlikely to go over 5 minutes.  Do not overcook or they will be tough and chewy.

Drain the shrimp, and place the shrimp in ice and ice water to chill.

Cut large dice from the avocado.  Peel and seed 1/2 of a large cucumber.  Cut the cucumber into dice slightly smaller than the avocado.  Dice the cherry tomatoes.  Do a rough chop of the cilantro.

Place the avocado, cucumber, cherry tomatoes, and cilantro into a large bowl.  Squeeze lime juice over the top and add salt and pepper to taste if you like.  Gently mix together so that you don’t start breaking up the avocado.

Drain and add the chilled shrimp, then pour over the V8 juice to an amount you are happy with.  Mix together then serve with lime wedges and Tabasco (or other hot sauce of your choice) on the side.

Tips:

This is really at its best if you have time to chill it before serving.  If you don’t have that time, at least tried to have the shrimp and V8 chilled.

Adjust to your own tastes.  Diced red onions and finely diced jalapeños are often added.