Coquetel mexicano de camarão

Ingredientes

• 1 pound large cooked shrimp (31-40 shrimp/pound)
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 cup tomato juice
• 1/4 cup ketchup
• 3 tablespoons fresh lime juice
• 3 tablespoons prepared horseradish
• 2 tablespoons hot sauce
• 1/2 teaspoon kosher salt
• 4 roma tomatoes (diced)
• 1 avocado (diced)
• 1/4 cup diced celery (plus more celery for garnish)
• 1/2 cup finely diced jalapeno
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 3 tablespoons chopped cilantro

Modo de preparo

1. 1

   For the shrimp: Place shrimp in a large bowl. Drizzle 1 tablespoon of the olive oil over the shrimp and sprinkle with salt, chili powder, smoked paprika, black pepper and garlic powder. Fold until evenly coated.

2. 2

   Meanwhile, place a large skillet over high heat and add the remaining oil to the pan. Once the oil is hot, add the shrimp to the pan. Cook the shrimp for 2 minutes, then flip and cook for another 2 minutes. Remove from heat and allow to cool. eserve 1 to 2 whole shrimp per serving for garnish, and then remove the tails from the remaining shrimp and chop them into 4 to 5 pieces each.

3. 3

   For the sauce: Place all the sauce ingredients in a large bowl and whisk until fully combined.

4. 4

   For the cocktail: Add the tomatoes, avocado, celery, jalapeños, cucumber, red onion, cilantro, and chopped shrimp to the sauce. Fold to combine.

5. 5

   Place in an airtight container in the fridge for at least 4 hours, to let flavors mingle.

6. 6

   To serve: Divide the mixture between 6 glasses and garnish with reserved whole shrimp and celery leaves, if desired. For extra bright flavor, serve with additional lime wedges for squeezing over the top of individual servings. Offer tortilla chips and saltine crackers for dipping. Small spoons are also nice, for digging out all the tasty bites!