Shrimp Cocktail

Shrimp cocktail is a great summer dish, light and refreshing on sweltering days. This recipe is simple to prepare; I usually combine everything while the shrimp is cooking, then drain and peel the shrimp before throwing them in. If you can't find jicama, feel free to omit. 

Shrimp Cocktail

1/2 c. fresh lime juice

1 lime, halved

1 lb shrimp (ideally 41/50 count to a pound)
1/2 c. white onion, diced
1/3 c. chopped fresh cilantro
1/4 c. diced tomato
1/4 c. ketchup
1-2 Tbs. vinegary mexican bottled hot sauce (I like Salsa Valentina, found in the Mexican food aisle)
2 tablespoons extra-virgin olive oil
1/2 c. each diced peeled cucumber and jicama (or 1 c. cucumber)
1 small ripe avocado, peeled, pitted and cubed
salt (to taste, about 1/2 tsp)
tostadas or tortilla chips

Bring 1 quart salted water to a boil and add the juice and rinds of the halved lime. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Allow the shrimp to cool completely, then peel and devein. Combine remaining ingredients (save the tostadas or chips for serving), and add shrimp. Refrigerate about an hour before serving.