1poundshrimpmedium or large, preferably American Wild Caught
2TablespoonsZatarain’s Shrimp & Crab Boil seasoningor salt, or Old Bay Seasoning
1/2cupsweet onionminced
1/4cuplime juice
1/8teaspoonsalt
1mediumtomatofinely chopped
1/4mediumcucumberminced
1stalkceleryminced
1/4green bell pepperminced
1/4jalapenominced
3tablespoonsGreen Oliveschopped, pitted
2cupsTomato JuiceOr Clamato
2dasheshot sauceto taste (I used lots)
1/4bunchcilantrochopped
1avocadocut into small cubes
1/2avocadosliced into wedges
chile powder & black pepperI like Chimayo Chile Powder, or ancho
Instructions
Peel shrimp, devein the shrimp and leave the tails on.
Bring 2 quarts of water to a boil. Add 2 Tablespoons shrimp & crab boil to water.
Add shrimp and bring back to a boil. Remove from heat and rest for about 3 minutes – drain and chill shrimp. Reserve 4 - 8 of the shrimp for garnish. Remove tails from the rest of the shrimp and chop.
In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.
Add the minced tomato, cucumber, celery, bell pepper, jalapeno, green olives, tomato juice, chopped or sliced shrimp and several dashes of hot sauce – cover and chill for 1-2 hours.
Just before serving, stir in cilantro and chopped avocado. Spoon into four margarita glasses and garnish with a lime wedge, a whole shrimp or a slice of avocado. Or all.
Sprinkle with chile powder and freshly cracked black pepper. Serve with saltines or tortilla chips and hot sauce on the side.
Video
Notes
You can also mix it up by using only 1/2 pound of shrimp and adding 1/2 pound of Jumbo lump crab meat to this recipe.