From the kitchen of Recipe Designery
Servings = 2 meal sized servings
Ingredients
- 1 lb Medium 41/60 Count Peeled & Deviened Tail-Off Gulf Shrimp, raw or cooked (if raw, follow cooking directions below).
- 2 tsp Salt (more or less to taste)(extra needed to cook shrimp)
- 2 tsp Black Pepper (more or less to taste)(extra needed to cook shrimp)
- Head Lettuce – shredded and reserved for the base of each serving bowl before you add the mix.
- 1 cup finely chopped red onion
- 1 cup peeled, finely diced cucumber
- .5 cup finely chopped celery
- 1 jalapeno, seeded and finely chopped
- 1.5 cups diced fresh tomatoes (Roma preferred)
- 1 cup (one 8 oz bottle) no sugar, pre-chilled ketchup
- .25 cup chopped cilantro (extra needed to cook shrimp and garnish)
- .25 cup lime juice
- 3 tablespoons hot sauce, such as Valentina / Tapatio (extra needed to cook shrimp)
- 2 avocados, peeled, pitted and chopped into chunks, then placed in a separate bowl. (drizzle additional lime juice over these to keep them from turning brown prior to serving.)
- A couple of radish microgreens make a nice touch to the finished dish.
Cook the raw shrimp. ~ Bring a medium pot of water to a boil. (prior to the boil add: 1 tablespoon of salt, 2 tablespoon of ground cumin, 2 tablespoons of red chili powder, 3 tablespoons of hot sauce, 1 tablespoons of black pepper and 2 tablespoons of cilantro to each 2 quarts of water.)
When this starts to boil, stir, and add the shrimp (shells on or off, your choice) and cook for 3-5 minutes, until just cooked through. Drain water off cooked shrimp and dump them into a large bowl of cold ice and water. Peel and devein each shrimp if not previously completed. If the shrimp are large, then cut them in ½ and reserve 4 whole ones for the garnish top. Put these chilled and cleaned shrimp into a clean pre-chilled bowl and set aside.
In a separate pre-chilled large bowl, combine all of the ingredients above, under the shrimp, in the order listed. Do not add the avocado until ready to serve. Make certain you taste for salt, pepper and hot sauce as you add SLOWLY so it is to your taste.
Drain or use a paper towel to remove any additional water that has collected in the chilled shrimp bowl and transfer only the chilled shrimp to the sauce mixture. (If you kept 4 whole ones then reserve these for the final served look.) Stir gently until all shrimp are folded into the mixture. Cover and chill for a minimum of 30 minutes before serving. (If you kept 4 whole ones, simply lay those on top of the mix while mixture is chilling.)
Mix the avocado chunks gently into the sauce mixture then serve in individual large glass bowls with a layer of shredded head lettuce on the base and tortilla chips on the side. If you reserved the 4 whole shrimp for garnish, then dip the whole shrimp in the cocktail sauce mixture and arrange them on top. If you did not, then it will be gorgeous as is.
Garnish the tops of the servings with a couple pieces fresh cilantro leaves, radish microgreens and a wedge of fresh lime.