Of all the standout memories I have with Jacques, nothing makes me smile more than cooking together at his vacation house in Mexico’s Riviera Maya. And when I think of those cerulean beaches, I think of this refreshing shrimp cocktail.

Shrimp Cocktail

Category

Category name

Serves

4-6

Ingredients

  • 1 generous pound peeled and deveined shrimp (I prefer ones that are about 41/50 count)
  • ½ cup ketchup
  • ½ cup fresh lime juice
  • ½ cup clam juice
  • ½ medium white onion, chopped into ¼ inch pieces, plus a little extra for garnish
  • ⅓ cup chopped fresh cilantro, thinly sliced, plus several sprigs for garnish
  • 2 to 4 tablespoons vinegary Mexican bottled hot sauce (like Tamazula, Valentina, or Búfalo, the latter being on the sweet side)
  • 2 tablespoons extra virgin olive oil (optional but recommended to smooth out sharpness)
  • 1 cup diced peeled cucumber or jícama (or ½ cup of each)
  • 1 ripe avocado, peeled, pitted and cubed
  • Salt
  • Tostadas, chips, or saltine crackers, for serving

Method

  1. In a large pot, bring 1 quart of heavily salted water to a boil. Scoop in the shrimp, cover, and let the water return to a boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. If they are not cooked as much as you would like, replace the lid and let the shrimp steam in the heat for a few minutes. Spread them out to cool completely or, for the crispest texture, immediately dunk the shrimp into an ice bath.
  2. In a medium bowl, combine the ketchup, lime juice, clam juice, onion, cilantro, and hot sauce, and stir together; whisk in the olive oil. Add the cucumber, jicama, avocado, and cooled shrimp, and toss gently. Taste and season with salt if needed. Cover and refrigerate if not serving immediately.
  3. To serve: Spoon the shrimp cocktail into sundae glasses, martini glasses, or small bowls; garnish with a little chopped onion and cilantro. Serve with tostadas, tortilla chips, or saltines.