Ingredients:
2 celery stalks, thinly sliced
1 jalapeño, seeded and chopped
1 cucumber, chopped
2 lbs jumbo shrimp, boiled and cut into bite-sized chunks
2 avocados, chopped
1/2 onion, finely chopped
A handful of cilantro, chopped
For the Sauce:
Juice and zest of 2 limes
Juice and zest of 1 orange
11.5 oz tomato juice
1/2 cup tomato sauce
2 garlic cloves, grated
Hot sauce, to taste
Salt and pepper, to taste
Directions:
Cook the Shrimp:
Boil the shrimp until they curl into a loose “C” shape.
Drain and cool the shrimp in ice water. Cut into bite-sized chunks.
Prepare the Vegetables:
In a large bowl, combine the chopped shrimp, celery, jalapeño, cucumber, avocados, cilantro, and onion.
Make the Sauce:
In a separate bowl, mix the lime juice and zest, orange juice and zest, tomato juice, tomato sauce, grated garlic, hot sauce, salt, and pepper.
Combine and Chill:
Pour the sauce over the shrimp and vegetables. Stir well to coat evenly.
Cover the bowl and refrigerate for at least 1 hour.
Serve:
Serve the shrimp cocktail cold, garnished with additional cilantro or lime wedges if desired.
Enjoy this refreshing and flavorful dish!
