Campechana

Ingredients

1 pound medium shrimp (I get it frozen from Costco, uncooked tail on)

2 Tablespoons Zatarain’s Shrimp & Crab Boil seasoning or salt, or Old Bay Seasoning

½ cup sweet onion minced

¼ cup lime juice

⅛ teaspoon salt

1 medium tomato finely chopped

¼ medium cucumber minced

1 stalk celery minced

¼ green bell pepper minced

¼ jalapeno minced

2 cups Tomato Juice Or Clamato

2 dashes hot sauce to taste (I used lots)

¼ bunch cilantro chopped

1 avocado cut into small cubes

•Bring 2 quarts of water to a boil. Add 2 Tablespoons shrimp & crab boil to water.

•Add shrimp and bring back to a boil. Remove from heat and rest for about 3 minutes - drain and chill shrimp.

•Chop or slice all but 4 to 8 of the shrimp, which are reserved as a garnish.

•In a glass bowl, combine onions, lime juice and salt, stir and rest for 15 to 20 minutes as you chop the remaining ingredients.

•Add the minced tomato, cucumber, celery, bell pepper, jalapeno, green olives, tomato juice, chopped or sliced shrimp and several dashes of hot sauce - cover and chill for 1 to 2 hours.

•Just before serving, stir in cilantro and chopped avocado.

•Sprinkle with chile powder and freshly cracked black pepper. •Serve with saltines or tortilla chips and hot sauce on the side.

April's Notes: This is the recipe I use, but I really measure nothing. Instead of tomato juice I purée a can of diced tomatoes. And I often leave out the avocados because either I forget them or don’t have any. I also like to have leftovers and don’t think they hold up great.

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