MAYAN SHRIMP COCKTAIL - KOJI COOKS

When I first visited the Yucatan, specifically, Playa Del Carmen way before the area was deemed the "Mayan Riviera" I had the best Shrimp Cocktail ever. The cuisine in the Yucatan, unlike the rest of Mexico, is lighter and much less spicy, this my recent rendition of a Mayan Shrimp Cocktail. Serve it in a Martini Glass (cocktail!) with Chips.

MAYAN SHRIMP COCKTAIL

INGREDIENTS

MAYAN SHRIMP COCKTAIL - Recipe (makes 4)

20 Peeled, cleaned Large Shrimp (21/25 size)

1/2c Peeled, small Sweet or Red Onion cut in 1/8" dice.

1 Orange, First Zested (reserving Zest), then peeled and cut into 8 thin pole to pole segments.

1 Lime, halved crosswise, Juiced, reserving Juice - Juice divided.

1 Seeded, finely chopped Jalapeño - divided

1/4t Sea Salt + a Pinch

3/4c Ketchup

1/2t Sriracha

3T Washed, Dried, stemmed, finely chopped fresh Cilantro.

8 Slices, peeled English Cucumber, cut on a bias in 1/4" slices.

1 Ripe Avocado, peeled, cut in half and seeded.

2c Washed, dried Romaine leaves cut in 1/2" ribbons crosswise.

Tortilla Chips

METHOD

1. To cook the Shrimp - Bring a medium sized pot of salted water to a simmer over medium-high heat. Add the Shrimp and simmer about 4 minutes until cooked through. Plunge into Ice Water, allow to cool completely and drain, set aside.

2. In a medium sized bowl, with a Wooden Spoon, mix together the Sweet Onion, Orange Zest, half of the Lime juice, half of the Jalapeño, Salt, Ketchup, Sriracha and Cilantro. Stir in the cooked Shrimp

3. Place the Avocado in a small bowl, smash with a Fork, stir in remaining Jalapeño, Lime Juice and the pinch of Salt and stir well.

4. Place 1/2c of Sliced Romaine in four Martini Glasses and artfully arrange the Shrimp, Cucumber, Orange Segments and Avocado on top, serve with Tortilla chips.

5. 
   

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KOJ LOVES, LOVES, LOVES, CHIPS!