Spicy Shrimp Cocktail with Tomato and Cilantro

• 2 cups tomato juice
• 1 cup bottled clam juice
• 1/2 cup Sherry wine vinegar
• 20 large cilantro sprigs
• 2 serrano chilies or jalapeno chilies, cut in half
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 2 pounds uncooked large shrimp, peeled, deveined
• 1 large tomato, chopped
• 2 green onions, chopped
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1 teaspoon sugar
• Lime wedges

1. Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan.
2. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes.
3. Strain into medium bowl.
4. Heat oil in large nonstick skillet over medium-high heat.
5. Add shrimp and saute until just cooked through, about 4 minutes.
6. Cool.
7. Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce.
8. Season with salt and pepper.
9. Chill until cold, at least 3 hours.
10. (Can be made 1 day ahead.
11. Cover and keep chilled.)
12. Garnish with lime wedges.

tomato juice, clam juice, sherry wine vinegar, cilantro, serrano chilies, worcestershire sauce, olive oil, shrimp, tomato, green onions, fresh cilantro, lime juice, sugar, wedges

Taken from www.epicurious.com/recipes/food/views/spicy-shrimp-cocktail-with-tomato-and-cilantro-700 (may not work)