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Poach the shrimp in simmering water with all the other poaching ingredients until the shrimp are pink but still very tender.
Discard the vegetables but keep the poaching liquid.
Shell the shrimp and chill them.
To serve, mix the catsup with the reserved poaching liquid, the sea salt, and a squeeze of fresh limejuice.
Divide the onion, tomato, and cucumber between 4 serving glasses and do the same with the serrano chili and cilantro.
Put 12 shrimp in each glass and pour the sauce over the top to cover everything.
Garnish each glass with a lime wedge and add a dollop of guacamole on top of the shrimp cocktail.
(Serves 4)
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