During my last trip to Puerto Vallarta, Mexico, while visiting various cool local eateries thanks to Bruce of Teatro Limon (check it out if you’re ever there),  we were introduced to Coctel De Camarones, which is served warm.  This was the perfect appetizer for the warm, tropical weather.  It was light, and refreshing.  When we made it back to the U.S. I just had to figure out how to make it, and when I did make it, it was a success!  I’ve made it many times since. 
What’s best about it is that it only takes a few minutes to make. 
-1 pound peeled shrimp (tails on)
-1 red onion (diced)
-1 Tomato (diced)
-1/2 bunch of Cilantro (finely chopped)
-1 Cucumber (diced)
-Salt and Pepper (to taste)
-1/4 cup of Ketchup
– 1 tablespoon of Tepatio
– 1 fresh lime

Coctel de Camarones fresh ingredients

– Combine chopped tomato, onion, cucumber, ketchup, Tepatio, cilantro and lime to make a sort of salsa or “pico de gallo.” Put this mixture to the side.

– Boil cleaned, de-veined shrimp in about 5 cups of boiling water until they turn pink and float to the top. Optional: add half an onion and 2 cloves of smashed garlic to the water for added flavor.
– Remove the shrimp from the pot, and save the shrimp “stock”.
– Place about 3-4 teaspoons of the “pico de gallo” in a bowl, top with shrimp, and about 1 ¼ of the stock. 
– Garnish with avocado slices (optional).
***You can add more or less Tepatio (hot sauce) to your liking. I also added jalapenos.***

I hope you enjoy this as much as my family and I do.