Viva la Shrimp!

Shrimp Acapulco 
For me, Cinco de Mayo lasts a lot longer than one day. In fact, by the end of the week, Mr. B will be so sick of my interpretation of fresh California Mexican food that I predict a few Corona bottles will be smashed in protest. Ah well, good food is always worth a good argument.

Mr. B is a good sport and like any wise husband, he pretends not to notice—and certainly doesn't comment—whenever I become obsessed. My obsessions run the gamut from shoes to roses, cookbooks to tomatoes, but usually, my real obsessions are born in the confines of my little kitchen where I try to keep them hidden in cabinets and drawers, or at least, behind the milk in the refrigerator.

Unfortunately, my obsessions don't stay hidden for long and before I can control myself, Mr. B is being bombarded with my creations. At some point, the Frenchman in Mr. B pokes his stubborn and sarcastic head out and with the stomp of his foot and a few curt sentences, my obsessive streaks are brought to a stop. I could protest, but really, who wants to duke it out with a Cajun-French man whose palate has been inundated by far too much salsa?

I concocted this dish years ago after being served something similar by an amazing chef who refused to part with his recipe. It took a lot of experimenting and I went through cases of chips in my trials, but eventually, I cracked the recipe. Mr. B loves this refreshing mix, so I thought I'd start our weeklong celebration off by releasing all those endorphins in Mr. B's brain.

Shrimp Acapulco

2 lb Fresh Shrimp; steamed (in shells; cool, then peel)
2 Avocados (not overly ripe)
1 Red Onion
2 Hot House Cucumbers
5 Fresh Jalapeno peppers
1 Bunch Cilantro
2-3 Limes
1 Cup Ripe Cherry Tomatoes

Clamato Juice
Rice Wine Vinegar
Louisiana Hot Sauce

1. Chop shrimp into coarse pieces about half the size of your thumb and put into a big bowl.
2. Peel cucumbers and chop into bite-sized pieces; dump in bowl with shrimp.
3. Finely mince red onion and jalapenos and put in bowl with shrimp.
4. Half avocados and remove pit; slice in peel and then slice crosswise until you have bite-sized pieces; using a spoon, gently scoop into shrimp bowl.
5. Cut cherry tomatoes into quarters and put in bowl with shrimp.
6. Add 2 T. of Rice Wine Vinegar and gently fold ingredients together.
7. Add 2 cups of Clamato juice and one cup of ketchup.
8. Halve and juice the limes; I usually use about 1/2 cup of lime juice, but you should add to your own taste.
9. Add hot sauce to taste. I like Louisiane hot sauce instead of Tabasco because Tabasco has a very distinct taste that can overshadow the flavors and make it taste more like a cocktail sauce, but that's a personal choice. Season with enough hot sauce to your taste.
10. Wash the cilantro, cut off the stems and finely chop; add to the mixture.

Let this set for about 4 hours in the refrigerator and then let sit about 15 minutes at room temperature before serving. Serve with plenty of corn chips. cold beer, or good wine.


  1. That looks so fresh and delicious! I am afraid I've "shrimped out" my husband because at the mere suggestion of a shrimp dish he usually says "not this week.!"

    My SIL would love this though!

  2. Holey Moley, Biz—how the heck can Tony swear off shrimp for so long in-between bites? The Louisiana girl in me thinks the man needs to see a doctor!


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