Mexican Shrimp Cocktail (Coctel De Camarones) Recipe

• 1 3/4 pounds shrimp, shelled and deveined (see note)
• 2 tablespoons plus 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon baking soda
• 6 tablespoons fresh juice from about 8 limes, divided, plus more as needed
• 1 cup diced white onion (about 1/2 large onion)
• 3/4 cup tomato puree
• 1/2 cup ketchup
• 3 tablespoons chopped cilantro leaves and tender stems
• 2 tablespoons fresh juice from 1 orange
• 1 jalapeno or serrano pepper, stemmed, seeded, and finely diced
• Saltines, for serving
• Diced avocado, for garnish
• Mexican-style hot sauce, such as Tapatio, for serving

1. In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes.
2. Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeno.
3. In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170u0b0F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170u0b0F.
4. Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Taste, then add more lime juice if desired. Top with avocado and serve immediately with saltines and hot sauce.

shrimp, kosher salt, baking soda, fresh juice from, white onion, tomato puree, ketchup, cilantro, fresh juice from, serrano pepper, saltines, avocado, hot sauce

Taken from www.seriouseats.com/recipes/2015/08/mexican-shrimp-cocktail-coctel-de-camarones-recipe.html (may not work)