Ingredients

• 1 cup clam juice
• 0.25 teaspoons dried oregano
• 1 pound large shrimp , peeled and deveined
• 1.25 cups peeled , seeded, diced ripe tomatoes
• 1 cup diced English cucumber
• 0.5 cups diced celery
• 0.5 cups finely diced red onion
• 2 tablespoons seeded and diced jalapeno peppers
• 0.5 cups ketchup
• 2 medium limes , juiced
• 2 tablespoons freshly chopped cilantro , plus more for garnish
• 1 dash Mexican-style hot sauce
• 1 large Hass avocado , cubed

Instructions

1. 1 Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
2. 2 While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
3. 3 Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
4. 4 When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

Nutrition per serving