Shrimp Cocktail Recipe

Poach shrimp

In a medium saucepan bring 4 cups water, 1 tablespoon kosher salt, bay leaf, peppercorns and the halved lemon (cut side down) to a gentle simmer over medium heat. Once simmering, add the shrimp in a single layer and cook just until opaque and pink, about 2–3 minutes depending on size. Do not overcook. Remove shrimp with a slotted spoon into an ice bath (bowl of ice water) to stop cooking. When cooled, drain and pat dry with paper towels. If desired, chop larger shrimp into 1-inch pieces; otherwise leave whole or halved for serving.

Make sauce

In a bowl combine 1 cup ketchup, 2 teaspoons prepared horseradish, 2 tablespoons fresh lime juice, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce. Whisk until smooth. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust horseradish or hot sauce to your heat preference. Chill in refrigerator for at least 15 minutes to let flavors meld.

Prep produce

While the shrimp cool, dice the avocados and tomatoes into roughly 1/2-inch pieces. Toss avocados immediately with a squeeze of lime (from the 2 tablespoons used above if desired) to slow browning. Seed and finely dice the tomatoes and red onion. Mince the jalapeño if using. Roughly chop the cilantro.

Combine salsa

In a medium bowl gently combine the diced avocado, diced tomatoes, diced red onion, minced jalapeño and chopped cilantro. Drizzle with 1 tablespoon extra-virgin olive oil and season lightly with sea salt and freshly ground black pepper. Taste and adjust seasoning; set aside.

Fold shrimp into some of the chilled cocktail sauce (reserve a little sauce for serving) — use enough to coat but not drown the shrimp, about 1/2 to 3/4 cup depending on preference. If you left shrimp whole, you can serve shrimp cocktail-style with sauce on the side, or toss shrimp with sauce and spoon over the avocado-tomato mixture for a ceviche-style presentation.

To plate: spoon the avocado-tomato mixture into individual serving glasses or bowls. Top with sauced shrimp (or arrange shrimp around the rim with sauce in a small dish). Garnish with additional chopped cilantro and lime wedges. Serve immediately so avocados stay fresh.

Optional finishing: drizzle a little extra-virgin olive oil over each serving and add a final pinch of salt and pepper to taste.