(serves 4-6)

1 pound 31/40 shrimp, peeled and deveined

1 lemon cut in half
1/2 t red pepper flakes
3-4 bay leaves

1 T salt

1 C ketchup
1/2 C fresh lime juice
1/2 C spicy Clamato
2 T Tobasco sauce
2 T EVOO
Zest of one small lime
1/2 t salt
1/2 bunch of cilantro, finely chopped

(Jicama, an edible root, is crisp and crunchy. In Mexico, jicama sticks are sold on the street with a spritz of fresh lime and a sprinkle of chile powder. They add a great texture to the coctel.)

(Prep vegetables ahead and add to sauce about 30 minutes prior to service.)

3/4 C white onion, diced small and rinsed
3/4 C baby cucumber, quartered lengthwise and diced small
3/4 C jicama, diced small

1 avocado, cut into chunks

1 head of iceberg lettuce, sliced thinly

Tortilla chips, cilantro, lime wedges for garnish

For shrimp:
Fill a pot with water and add lemon, pepper flakes and bay leaves. Bring to a boil. Add salt. Add shrimp and lower heat. They will cook quickly. Shrimp should be just firm to the touch. Remove cooked shrimp to a baking sheet. Spread them out for cooling in the refrigerator.

For cocktail sauce:
Combine ketchup, lime juice, Clamato, Tobasco, EVOO, zest, salt and cilantro in a bowl and whisk until well combined. Place in the refrigerator for chilling.

Just prior to service, gently fold shrimp, onion, cucumber, jicama and avocado into the sauce. Place a small mound of iceberg lettuce into a serving piece. (Martini or shallow footed glasses work well.) Spoon shrimp cocktail mixture over lettuce. Garnish with a lime wedge, cilantro sprigs and tortilla chips. Summer never tasted SO GOOD!

Tostadas or saltines, your call.