A fresh Mexican take on shrimp cocktail. I remember having a similar shrimp cocktail at a small Mexican restaurant in Healdsburg, California in the early 1990's. Enjoy with a Sonoma Sauvignon Blanc like the 2016 Geyser Peak Russian River Valley River Ranches.
1tablespoonextra virgin olive oil
1/2cupfresh lime juice
1cupgood quality tomato juice
1teaspoon + more to tastechipotle tabasco
1/2smallwhite onion, minced
4Roma tomatoes, cut into 1/2 inch size pieces
1/2cupfresh cilantro, chopped
1jalapeno, seeded and minced
1avocado, cut into small/medium cubes
1lime, sliced thinly for garnish
Preheat oven to 400 F. Line a baking sheet with parchment paper. Peel and devein shrimp. Place the shrimp on the baking sheet and toss with 1 tablespoon extra virgin olive oil, kosher salt and pepper. Shrimp should be in one layer and not overlaying on pan. Bake for 8-10 or until pink and just firm to touch and cooked through. Set aside to cool.
In a large shallow bowl, place shrimp and lime juice. Add tomato juice, tabasco, onion, Roma tomatoes, cilantro, and jalapeño. Mix well. Gently fold in avocado pieces.
Divide shrimp cocktail between 4-6 glasses and garnish with a lime slice.