Ingredients :
- 2 quarts water
- 1 medium white onion, sliced
- 6 garlic cloves, smashed
- 2-1/4 teaspoons salt, divided
- 1 teaspoon whole peppercorns
- 1 pound uncooked shrimp, peeled and deveined
- 2 medium tomatoes, seeded and finely chopped
- 1 small cucumber, seeded and chopped
- 1/2 cup finely chopped red onion
- 1 jalapeno pepper, seeded and finely chopped
- 1 cup Clamato juice, chilled
- 1/2 cup chopped fresh cilantro
- 1/4 cup ketchup
- 2 tablespoons lime juice
- 1 teaspoon hot pepper sauce
- 1 medium ripe avocado, cubed
Directions :
- In a large saucepan, combine water, onion slices, garlic, 2 teaspoons salt and peppercorns. Bring to a boil. Add shrimp. Cook until shrimp just turn pink, 2-3 minutes. Drain; immediately drop shrimp into bowl of ice water. Discard onion, garlic and peppercorns. Drain shrimp.
- In a large bowl, combine shrimp, tomatoes, cucumber, red onion and jalapeno. In another bowl, whisk Clamato, cilantro, ketchup, lime juice, hot pepper sauce and remaining 1/4 teaspoon salt; pour over shrimp mixture. Stir to coat. Gently stir in avocado. Serve in individual wide-rimmed glasses or serving dishes.
