a.k.a. Cóctel de Camarón estilo Acapulco

The end result.

• 2 lb. shrimp, deveined and cooked
• 4 tomatoes, finely diced
• 1 bunch cilantro, diced
• 3 tbsp. Worcestershire sauce
• 1-2 c. of the ketchup for the masses
• salt to taste
• 1 tbsp of garlic powder
• 2-3 c. seafood broth (see below)
• 1 serrano pepper
• 4 tbsp. Tapatío or favorite hot sauce
• 6 medium avocados
• 1 cucumber

Shrimp is yummy.

Add clams, oysters, and/or baby octopus for further excitement.

Making the broth; the serrano end really stands out.

After removing the shrimp tails, put them (the tails) in a saucepan with two to three cups of water to make the broth. Add the other bits of veggie to suit your taste; Edna tossed the serrano end into the pot too. Bring the water to a boil and simmer for a couple of minutes to infuse the water with the essence of the shrimp. If you’re cooking the shrimp or other seafood in the first just save some of the broth from that. When done, remove the solids from the broth.

Everything but the broth.

Mix everything in a big bowl and serve. For clean eating, serve on romaine lettuce or some sort of veggie chips; more traditional eaters will prefer tostadas or crackers.  Be sure to bring the bottle of hot sauce to the table too so that everyone can jazz it up.  Extra bonus points if you can take the Tapatío in your eye.

Completion!