Mexican-Style Shrimp Cocktail Recipe

Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.

Place chopped tomatoes cucumbers celery red onion and jalapenos is a mixing bowl. Add ketchup cooking liquid from the shrimp lime juice cilantro and hot sauce. Gently mix until ingredients are well blended.

Chop shrimp into bite-size pieces leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled 2 to 3 hours.

If mixture seems a bit thick add a little tomato juice or pickle juice. Stir in avocado cubes. Serve if possible in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.