MexicanShrimpCampechana

Ingredients:

1 lbs raw medium peeled deveined shrimp

1/2 medium red onion

2 limes juiced

1/2 large cucumber

1-2 large raw jalapeño (seeded)

1 cup sliced pimento stuffed green olives

1 large avacado (diced)

1/2 cup chopped cilantro

1 cup cherry tomatoes (quartered)

1/2 cup ketchup

16 ozs Clamato

2 tablespoons Worcestershire sauce

2 tablespoon prepared horseradish

2 tablespoons olive oil

Louisiana hot sauce to taste

Tortilla or plantain chips

Instructions:

Cook shrimp in salted boiling water for 1 to 2 minutes or just until pink and firm. Drain and set aside to cool while you prep the rest of the ingredients

Finely dice the cucumber, onion, jalapeño, cilantro. Combine with olives and tomatoes in a large bowl. Squeeze lime juice, add ketchup, Worcestershire, Clamato, horseradish sauce, and olive oil. Stir to combine.

Reserve 8 of your best whole shrimp for garnish. Add in rough chopped shrimp, and diced avocado. Adjust horseradish if needed. Salt and pepper to taste. Serve in a tall glass or parfait dish with a spoon. Hang whole shrimp on glass for garnish.

Notes:

This campechana will be quite soupy but delicious. Best served after chilling for at least two hours Serve with tortilla chips or plantain chips. Makes 4 - 6 servings.