Coctel de Camarón Baja

Step by stepInstructions

1. Poach the shrimp in simmering salted water until just pink and curled, about two to three minutes; drain and chill in ice water.
2. Whisk the tomato-clam juice with the ketchup, lime juice, and Worcestershire; season with salt.
3. Fold in the chilled shrimp, cucumber, onion, and serrano; chill for at least thirty minutes so the flavors blend.
4. Gently fold in the avocado and cilantro just before serving.
5. Serve in tall chilled glasses with hot sauce on the side and saltines for dipping.