Mexican Shrimp Cocktail Recipe EASY + A Fresh water cucumber drink

Start with 1 pound of thawed uncooked raw peeled and deveined shrimp.

Season the shrimp with seasoned salt, onion powder, granulated garlic powder, and lemon pepper seasoning, about 1/2 teaspoon of each.

In a preheated pan, sauté the shrimp for not more than 3 minutes until cooked, then shut off the heat and set aside to cool.

In a bowl, combine 1/2 cup of Clamato, 1/3 cup of ketchup, 1 tablespoon of Louisiana hot sauce, and 1 tablespoon of Maggie seasoning.

Squeeze the juice of 1 lime into the mixture and stir well.

Taste and adjust the seasoning as needed, adding more tahini if desired.

Prepare the fresh ingredients by dicing 1 avocado and removing the seeds and centers from the tomatoes to reduce moisture.

Add the cooled shrimp and any rendered broth to the mixture, then mix everything together.

Serve the shrimp cocktail with tortilla chips or as a meal.

For the cucumber drink, blend 1 medium-large cucumber (peeled and seeded) with 4 cups of water, starting with 1/3 cup of sugar and a pinch of salt, adjusting sweetness to taste.

Equipment Needed

Dietary

Allergens