Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup tomato juice
  • ½ cup fresh lime juice (about 4 limes)
  • 1 ripe avocado, diced
  • 1 medium-sized red onion, finely chopped
  • 2 medium-sized tomatoes, diced
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon Worcestershire sauce (optional)

Instructions:

  1. Boil water in a large pot, season with salt.
  2. Add shrimp and cook for 3-5 minutes until pink and opaque (cook until they reach an internal temperature of 145°F/63°C).
  3. Remove shrimp with a slotted spoon and transfer to an ice bath to cool. Drain and chop into bite-sized pieces.
  4. In a mixing bowl, combine tomato juice, lime juice, and Worcestershire sauce (if using).
  5. Fold in diced avocado, red onion, tomatoes, cilantro, and jalapeño.
  6. Add the cooled shrimp and mix gently.
  7. Cover the mixture and refrigerate for at least 30 minutes for the flavors to meld.
  8. Serve chilled in a large bowl or in individual glasses. Garnish with lime wedges and additional cilantro if desired.