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The Best Mexican Shrimp Cocktail
Ingredients
  • 6 Roma tomatoes, seeded and diced
  • ¾ cup diced avocado
  • ¾ cup diced English cucumber, peeled
  • ⅓ cup finely dice celery
  • ⅓ cup finely diced red onion
  • ½ cup finely diced jalapeno
  • 2 tablespoons chopped cilantro
  • subheading: For the Shrimp (or Use Store-Bought, Cooked Shrimp):
  • 1 pound 15/20 wild-caught shrimp
  • ¼ cup canola or avocado oil, separated
  • ½ teaspoon Kosher salt
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • subheading: For the Sauce:
  • 1 cup Clamato juice
  • ¼ cup ketchup
  • ¼ cup prepared horseradish
  • ¼ cup chili sauce
  • 1 tablespoon hot sauce
  • 3 tablespoons freshly squeezed lime juice
  • 1 teaspoon Kosher salt
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