Dish: 8

Cooking Time: 40 minutes

Ingredients

• 6 Roma tomatoes, seeded and diced
• 3/4 cup diced avocado
• 3/4 cup diced English cucumber, peeled
• 1/3 cup finely dice celery
• 1/3 cup finely diced red onion
• 1/2 cup finely diced jalapeno
• 2 tablespoons chopped cilantro

For the Shrimp (or Use Store-Bought, Cooked Shrimp):

• 1 pound 15/20 wild-caught shrimp
• 1/4 cup canola or avocado oil, separated
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

For the Sauce:

• 1 cup Clamato juice
• 1/4 cup ketchup
• 1/4 cup prepared horseradish
• 1/4 cup chili sauce
• 1 tablespoon Del Molcajete Habanero hot sauce
• 3 tablespoons freshly squeezed lime juice
• 1 teaspoon Kosher salt

Preparation

1. Place a large sauté pan over medium-high heat. Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat.
2. Add 3 tablespoon of oil to the heated pan, and allow to come to temperature. Add shrimp to the pan in a single layer, taking care not to overcrowd the pan. Cook for about 1-2 minute, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp.
3. Once the shrimp is cool enough to handle, chop into 1/2" pieces, and set aside.

For the Shrimp Cocktail:

1. In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight.

BETTER FLAVOR FASTER BY USING QUICK-COOKING PAN-SEARED SHRIMP, DRESSED IN A VIBRANT COCKTAIL SAUCE, WITH CREAMY AVOCADO, AND THE PERFECT BLEND OF CRUNCHY VEGETABLES.