Shrimp Cocktail Recipe

Prepare poaching liquid

In a medium saucepan combine 2 cups water, 1 cup white wine, 1 tablespoon kosher salt, 8 peppercorns and 1 bay leaf. Slice the lime in half and add one half to the pot (reserve the other half for serving). Bring the liquid to a gentle simmer over medium heat.

Cook shrimp

Once the liquid is simmering (small bubbles, not a rolling boil), add the shrimp in a single layer. Cook until shrimp are opaque and just curled, about 2–3 minutes depending on size. Do not overcook.

Shock and chill

Prepare a large bowl with 4 cups of ice and a little cold water. Using a slotted spoon, transfer the shrimp immediately to the ice bath to stop cooking. Let chill 2–3 minutes until fully cooled. Drain and pat shrimp dry with paper towels. Refrigerate until assembly.

Combine 1 cup diced tomatoes, 1/4 cup diced white onion, 2 tablespoons chopped cilantro and 1/2 minced jalapeño in a bowl. Add 2 tablespoons fresh lime juice and 1/2 teaspoon kosher salt. Stir gently and taste; adjust salt or lime as desired. Let rest at room temperature for 10–15 minutes to marry flavors, then refrigerate until serving.

Halve, pit and scoop the flesh from 2 ripe avocados. Gently dice or mash to desired texture. Toss with 1 tablespoon fresh lime juice and 1/4 teaspoon kosher salt to prevent browning and season. Cover tightly and refrigerate until plating.

In a small bowl whisk together 1/2 cup ketchup, 2 teaspoons prepared horseradish, 1 teaspoon fresh lime juice, 1 teaspoon Worcestershire sauce and 1/2 teaspoon hot sauce until smooth. Fold in 1/4 cup mayonnaise to create a creamier texture. Season with 1/4 teaspoon smoked paprika, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Taste and adjust heat or acidity as preferred. Chill until ready to serve.

Portion: This recipe yields about 24 large shrimp — serve 4–6 shrimp per person as an appetizer (servings listed below). On each plate or in a clear stemmed glass, place a spoonful of the avocado at the base, then a spoonful of pico de gallo beside it.

Arrange 4–6 chilled shrimp around or on top of the avocado/pico, tails out for presentation. Add a generous spoonful of the house sauce on the side or a small ramekin for dipping.

Garnish with a lime wedge and a sprig of cilantro or microgreens. Serve immediately, with extra lime wedges and additional sauce on the side.