Mexican Shrimp Cocktail, a Nice Twist!

Ingredients

• 1 bunch cilantro
• 4 medium tomatoes, diced
• 1 bunch green onion, white parts and some tender greens, thinly sliced
• 1 lb medium shrimp, peeled and shells reserved
• 1 (8 ounce) bottle clam juice (standard size found in grocery store)
• 1/4 head iceberg lettuce, thinly sliced (or cabbage)
• 2 tablespoons ketchup
• 2 limes, juice of
• Tabasco sauce, to taste

Directions

1. 1

   Wash cilantro, chop leaves and discard stems.

2. 2

   Mix with tomatoes and onions and set aside.

3. 3

   Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate.

4. 4

   Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.

5. 5

   Layer thinly sliced or shredded iceberg lettuce (using as a bed, such as wine glasses or small glass dishes or a single glass bowl.)

6. 6

   Top with shrimp and tomato mixture

7. 7

   Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it.

8. 8

   Chill until ready to serve.