Ensenada Shrimp Cocktail

• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons salt
• 2 plum tomatoes, seeded and chopped
• 3 jalapeno peppers, seeds and ribs removed and chopped
• 1 serrano chili, seeds and ribs removed and chopped
• 1/3 cup red onion, chopped
• 2 green onions, chopped
• 1/3 cup cilantro, chopped
• 1 cucumber, peeled and chopped
• 1 avocado, peeled and chopped
• 3/4 cup fresh lime juice
• 3/4 cup fresh lemon juice

1. In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2. Drain the shrimp and cut in half or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 1/2 hour.
3. Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour.
4. Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.

shrimp, salt, tomatoes, peppers, serrano chili, red onion, green onions, cilantro, cucumber, avocado, lime juice, lemon juice

Taken from www.food.com/recipe/ensenada-shrimp-cocktail-476762 (may not work)