Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup Clamato juice
  • 1/4 cup ketchup
  • 3 tbsp fresh lime juice
  • 1 tbsp hot sauce
  • 1 tsp Maggi seasoning
  • 1 medium cucumber, finely diced
  • 2 roma tomatoes, seeded and diced
  • 1/2 cup red onion, finely minced
  • 2 stalks celery, finely diced
  • 1 ripe avocado, cubed
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced

Instructions:

  1. Bring a pot of salted water to a rolling boil. Drop in the shrimp and cook for 2–3 minutes until they turn opaque and curl into a 'C' shape.
  2. Immediately remove the shrimp with a slotted spoon and plunge them into an ice bath to stop the cooking process. Pat dry.
  3. In a large bowl, whisk together the Clamato juice, ketchup, lime juice, hot sauce, and Maggi seasoning until the sauce is vibrant red and completely smooth.
  4. Stir in the diced cucumber, tomatoes, red onion, celery, and jalapeño.
  5. Gently fold in the poached shrimp and cubed avocado, stirring carefully to keep the avocado in chunks.
  6. Finish by folding in the fresh chopped cilantro.