This recipe is inspired by the Mexican version of shrimp cocktail, in which the shrimp are served in a spicy tomato sauce. This is a terrific starter and I like it topped with a spoonful of cocktail sauce.
• 6 cucumbers, small pickle type, or 2 long greenhouse type
• Salt
• 2 tomatoes, large, very juicy and ripe, cut into 1/2-inch pieces.
• 2 cups tomato or V-8 juice
• 1/3 cup sweet onion, such as Pennsylvania Simply Sweet, chopped
• 2 jalapeno peppers, seeded, finely chopped
• 1/4 cup sweet pepper, diced
• 2 limes, juiced
• 2 lemons, juiced
• 1/3 cup cilantro leaves
• Black pepper, ground
• 1/2 pound shrimp, peeled and cooked
• 1 avocado
• Tortilla chips
• Salt, flaked or coarse
Slice the cucumber in half, then cut into 1/4-inch chunks. Add to a large bowl and salt lightly. Let sit 10 minutes, then add tomatoes, tomato juice, onion, jalapeno and sweet pepper, lime and lemon juices, cilantro, 1/2 teaspoon salt and some ground black pepper.
Slice shrimp in half, then into bite-size pieces and add into vegetables. Let sit 1/2 hour.
Taste and adjust salt and lemon juice. If not spicy hot enough, add more jalapeno or your favorite hot sauce.
Right before serving pit the avocado and cut into 1/2-inch chunks. Gently stir into the bowl of vegetables. Carefully ladle the shrimp cocktail in a glass with a lot of the juice. Serve with tortilla chips and pass the hot sauce.