Coctel De Camarones (La Costa Style Mexican Shrimp Cocktail)

Name: Coctel De Camarones (La Costa Style Mexican Shrimp Cocktail)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 3 roma tomatoes, halved lengthwise; 4 quarts water plus 1/2 cup water; 1/4 cup ripe tomatoes, seeded diced; 1/4 cup plus 2 tablespoons lime juice, freshly squeezed; kosher salt, to taste; 1 1/2 lbs medium shrimp, tails removed peeled deveined; 2 tablespoons sauce from chipotle chiles in adobo; 1 1/2 tablespoons honey; 1 small garlic clove, minced; 1 teaspoon Worcestershire sauce; 1 pinch fresh ground black pepper; 1 avocado, halved pitted peeled cubed; 1/2 cup unpeeled English cucumber, cubed; 1/4 cup yellow onion, chopped; 1/4 cup loosely packed fresh cilantro, chopped; 1 tablespoon jalapeno chile, minced (optional); saltine crackers or several small tostadas, for serving; lime wedge, for serving

Submitted by Broke Guy

"This recipe is from the cookbook, Tacolicious, and is easy to make ahead of time and it comes together quickly."

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Ready In:: 40mins
Ingredients:: 18
Serves:: 4-6

ingredients

3 roma tomatoes, halved lengthwise
4 quarts water plus 1/2 cup water
¹⁄₄ cup ripe tomatoes, seeded diced
¹⁄₄ cup plus 2 tablespoons lime juice, freshly squeezed
kosher salt, to taste
1 ¹⁄₂ lbs medium shrimp, tails removed peeled deveined
2 tablespoons sauce from chipotle chiles in adobo
1 ¹⁄₂ tablespoons honey
1 small garlic clove, minced
1 teaspoon Worcestershire sauce
1 pinch fresh ground black pepper
1 avocado, halved pitted peeled cubed
¹⁄₂ cup unpeeled English cucumber, cubed
¹⁄₄ cup yellow onion, chopped
¹⁄₄ cup loosely packed fresh cilantro, chopped
1 tablespoon jalapeno chile, minced (optional)
saltine crackers or several small tostadas, for serving
lime wedge, for serving

directions

Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler.
Line a rimmed baking sheet with aluminum foil.
Place the tomato halves on it, cut side down. Broil until the tomatoes are softened and slightly charred (10-12 minutes). Allow to cool to room temperature.
Combine 4 quarts water, 1/4 cup lime juice and 2 tablespoons salt in a large saucepan and bring to a boil over high heat.
Add the shrimp and cook until they are fully cooked (about 3 minutes) . They should be bright pink-orange, curled and firm but not hard.
Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover and refrigerate until cold.
Combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
When ready to serve, pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro and jalapeno. Stir gently to mix.
Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.