Ingredients

The following ingredients have 4 Servings
  • 1 pound shrimp (medium or large, preferably American Wild Caught)
  • 2 Tablespoons Zatarain’s Shrimp & Crab Boil seasoning (or salt, or Old Bay Seasoning)
  • 1/2 cup sweet onion (minced)
  • 1/4 cup lime juice
  • 1/8 teaspoon salt
  • 1 medium tomato (finely chopped)
  • 1/4 medium cucumber (minced)
  • 1 stalk celery (minced)
  • 1/4 green bell pepper (minced)
  • 1/4 jalapeno (minced)
  • 3 tablespoons Green Olives (chopped, pitted)
  • 2 cups Tomato Juice (Or Clamato)
  • 2 dashes hot sauce (to taste (I used lots))
  • 1/4 bunch cilantro (chopped)
  • 1 avocado (cut into small cubes)
  • 1/2 avocado (sliced into wedges)
  • chile powder & black pepper (I like Chimayo Chile Powder, or ancho)

Instruction

  • 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.