Coctel de Camaron

My friend Celina made Shrimp Cocktail, and this awesome Mexican version is served warm. It's unique and makes a great lunch. I'd serve this with one hardcore Bloody Mary.

Serves 4 People:

-1 pound peeled shrimp (tails on)

-1 red onion

-1 tomato

-Cilantro (1/2 Bunch)

-1 Cucumber

-Avocado

-Salt and Pepper

-Ketchup to taste

-Tepatio to taste

-Lime juice to taste

Combine chopped tomato, onion, cucumber, and cilantro and lime to taste to make a sort of salsa or "pico de gallo." Put this mixture to the side; meanwhile boil your shrimp in at least 5 cups of salted water. When boiling shrimp you know that they are done when they float to the top - overboil them and you have rubber shrimp. Save the shrimp "stock" and pour it into a smaller pot and bring to a rolling boil. Add ketchup, Tepatio, and lime juice to taste. Serve hot and garnished with your pico de gallo and avocado slices.

So your next question, if you're not familiar with Mexican hot sauces, is - what is Tepatio? Well there's this race-war going on between Mexican commercial hot sauces, and the two competitors are Tepatio and Valentino. Tabasco is for "green-go-home," so don't bother with it. Depending on what I'm making, I'm indifferent to which one is better in taste. Tepatio is more acidic with more of a punch and Valentino is a smokey, velvety flavor. For shrimp cocktail I chose Tepatio.

Gracias, Celina.