Shrimp Cocktail Recipe

Make the salsa rosa

In a medium bowl combine ketchup (3 tbs), mayonnaise (3 tbs) and chile de árbol–style hot sauce (1 tbs). Whisk until smooth.

Add lime juice (1 tsp), Worcestershire sauce (1/2 tsp), smoked paprika (1/4 tsp), and chopped cilantro (1 tbs). Season with salt (1/4 tsp) and black pepper (1/8 tsp). Taste and adjust hot sauce or lime for desired heat and acidity.

Cover and refrigerate for at least 15 minutes (30 minutes preferred) to let flavors meld. Keep chilled until serving.

Poach the shrimp

Bring 1200 ml water to a gentle simmer in a medium saucepan with kosher salt (1 tbs), bay leaf (1), lemon (halved), and black peppercorns (6). Simmer for 2–3 minutes to infuse the poaching liquid, then remove from heat.

Add the peeled, deveined shrimp (12 pcs) to the hot but not vigorously boiling liquid. Return to a gentle simmer and cook shrimp until opaque and just curled, about 2–3 minutes depending on size. Do not overcook.

Immediately transfer shrimp to an ice bath (bowl of ice water) to stop cooking and keep them firm and tender. Chill for at least 5 minutes. Drain and pat dry with paper towels. Refrigerate if not serving right away.

Prepare avocado

Cut the ripe avocado (1 pc) in half, remove the pit, and score the flesh into 1 cm cubes without cutting through the skin. Scoop the diced avocado into a small bowl and season lightly with fine sea salt (1/8 tsp) and a squeeze of lime from the lime wedges (reserve wedges for serving). Toss gently to coat and keep the pieces intact.

Plate and serve

If using, fill individual serving glasses or a shallow bowl with crushed ice (2 cups) or make a small ice bed on a platter. Place a generous spoonful (about 2–3 tbs) of salsa rosa in each serving dish or divide into a small communal bowl for dipping.

Fan or arrange shrimp around the rim of the glass or on top of the ice bed with tails out for easy picking. Spoon the seasoned avocado into the center or alongside the shrimp. Garnish with microgreens or cilantro leaves (1/2 tbs) and a lemon twist or wedge on the rim.

Serve immediately with extra lime wedges. For diners who want more heat, pass extra hot sauce at the table.

If you prefer a chunkier salsa rosa, fold in 1 tbs finely chopped shallot or 1 tbs finely diced roasted red pepper before chilling. Leftover cocktail sauce will keep refrigerated for up to 3 days.