Yield: 2 servings
- 3-4 ounces small peeled, deveined shrimp
- Kosher salt
- 1 lime
- 1 tablespoon chopped onion, soaked in cold water for 5 minutes and drained
- 1 tablespoon chopped English cucumber
- 1/2 small tomato, seeded and diced (about 2 tablespoons)
- 1 teaspoon chopped cilantro, plus additional whole sprigs for garnish
- 1/4 Hass avocado, chopped
- 1/4 cup Clamato or other tomato-clam juice
- 2 tablespoons ketchup
- 1 tablespoon (or more) Mexican hot sauce such as Valentina or Cholula
- 2 tablespoons olive oil
- 1/8 teaspoon cumin (or to taste)
- Pinch kosher salt
2. Meanwhile, make the sauce: place the Clamato, ketchup and hot sauce in a small bowl and whisk until blended. Slowly pour in the oil, while continuing to whisk, until oil is incorporated. Mix in the cumin and a pinch of kosher salt. Taste for seasoning and adjust, adding more salt or hot sauce to taste.
3. Remove the shrimp from the refrigerator. If using larger shrimp, cut them into two or three pieces.
4. Toss the cooled shrimp (including lime juice) with the vegetables and cilantro. Pour the sauce over, toss again, and taste for seasoning. You can do this ahead of time, but if so, don't add the avocado until right before serving.
5. Garnish with a cilantro sprig and serve with one or two tortilla chips or saltine crackers.
6. For a main-dish version of this dish, see this Mexican Shrimp and Vegetables recipe.