Coctel de Camaron (Shrimp Cocktail)
1 lb. large shrimp
1 Tbs. peppercorn
1 each bay leaf
1 ½ cups lemon juice
2 cups lime juice (1 ½ for mix, ½ for sauce)
½ cup clamato
¼ cup Cholula
¼ cup ketchup
½ cup orange juice
1 Tbs. chili powder blend
½ each tomato
¼ each jalapeño
½ each cucumber
¼ each onion
¼ each avocado
¼ bunch cilantro
Sea salt (to taste)
Tortilla chips
Peel the raw shrimp, de-vein, and butterfly from the top. Bring water to boil with peppercorns and bay leaf. Blanch the shrimp for a couple of seconds and take it out of the water quickly. Immediately put the shrimp in the ice bath, followed by the lemon/lime juice mix to finish curing for at least 30 minutes. During this time, mix together the cocktail sauce of clamato, Cholula, ketchup, orange juice, lime juice, and chili powder. Dice the tomato, jalapeño, cucumber, and onion into a pico de gallo. In a bowl, take the cured shrimp and pico de gallo and mix well. Place shrimp cocktail in a bowl and pour the cocktail sauce over the top and add the sliced avocado, cilantro, and sea salt to taste. Serve with tortilla chips and enjoy!
Ghost Ranch
This popular spot, which is celebrating six years in Tempe, serves modern Southwest cuisine. The destination “embodies the spirit and possibility of the Wild West with hearty cowboy steaks, smoky rancho beans, and larger-than-life taco platters.” GhostRanchAZ.com