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Mexican


1½ pounds medium shrimp (41 to 50 per pound), peeled, deveined, and tails removed
¼ cup chopped fresh cilantro, stems reserved
1 teaspoon black peppercorns
1 tablespoon sugar
Salt and pepper
3 tomatoes, cored and cut into ½-inch pieces
1 cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch pieces
1 small red onion, chopped fine
2 cups Clamato juice
½ cup ketchup
2 tablespoons lime juice, plus lime wedges for serving
1 tablespoon hot sauce
1 avocado, halved, pitted, and cut into ½-inch pieces

1. Combine shrimp, 3 cups water, cilantro stems, peppercorns, sugar, and 1 teaspoon salt in large saucepan. Place saucepan over medium heat and cook, stirring occasionally, until shrimp are pink and firm to touch, 8 to 10 minutes (water should be just bubbling around edge of saucepan and register 165 degrees). Remove saucepan from heat, cover, and let shrimp sit in cooking liquid for 2 minutes.
2. Meanwhile, fill large bowl with ice water. Drain shrimp into colander, discarding cilantro stems and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and thoroughly pat dry with paper towels.
3. Mix tomatoes, cucumber, onion, Clamato juice, ketchup, lime juice, and hot sauce together in serving bowl. Stir in shrimp, cover, and refrigerate for at least 30 minutes. (Shrimp cocktail can be refrigerated for up to 24 hours; let sit at room temperature for 10 minutes before serving.) Stir in avocado and chopped cilantro and season with salt and pepper to taste. Serve.

Unrated