Mexican Shrimp Cocktail, a Nice Twist!

Mexican Shrimp Cocktail, a Nice Twist!

Time: 30 mins

Ingredients

• 1 bunch cilantro
• 4 medium tomatoes, diced
• 1 bunch green onion, white parts and some tender greens, thinly sliced
• 1 lb medium shrimp, peeled and shells reserved
• 1 (8 ounce) bottle clam juice (standard size found in grocery store)
• 1/4 head iceberg lettuce, thinly sliced (or cabbage)
• 2 tablespoons ketchup
• 2 limes, juice of
• Tabasco sauce, to taste

Directions

• 1 Wash cilantro, chop leaves and discard stems.
• 2 Mix with tomatoes and onions and set aside.
• 3 Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate.
• 4 Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.
• 5 Layer thinly sliced or shredded iceberg lettuce (using as a bed, such as wine glasses or small glass dishes or a single glass bowl.)
• 6 Top with shrimp and tomato mixture
• 7 Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it.
• 8 Chill until ready to serve.

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