Ingredients

• 1lb medium shrimp, peeled, deveined, and chopped with tails removed except for 6 to place on top as part of the garnish

• 1 finely diced small red onion

• 2 jalapenos seeded and diced

• 1 ½ cup diced fresh tomatoes

• ¼ teaspoon sea salt plus more to taste

• 2 teaspoons freshly ground black pepper

• 3/4 cup ketchup

• 4 cups tomato juice or Clamato (chilled)

• 1 cup orange soda (Fanta)

• ¼ cup lime juice (or to taste)

• Mexican hot sauce, to taste (Valentina)

• 2 medium avocados diced

• 1/2 cup chopped cilantro, loosely packed

• Serve with tortilla chips or crackers

Directions

1. Fill a saucepan with water, bring to boil with salt and pepper. Add shrimp, turn off heat, and let sit 1 minute or until shrimp are pink and cooked through. Drain and cool shrimp in ice water.

2. Combine ketchup, lime juice, orange soda, and hot sauce.

3. In another bowl, combine cooled shrimp, diced tomatoes, diced onion, jalapeno, avocado, and cilantro. Add salt and pepper.

4. Pour dressing over shrimp and vegetable combination, toss to coat.

5. Serve in large, wide-rimmed glasses with a shrimp (with tail) on top. Garnish with a lime wedge and cilantro springs.