Costa Del Sol Shrimp Cocktail

Cloud in Costa Del Sol“…Puff… puff… would you kindly hurry? The heat here is drying my nose.”


For a vegetarian version, substitute a 14-oz. can of white beans, drained and rinsed.

  • 1 pound large raw shrimp, peeled, deveined, tails removed
  • 1 tablespoon olive oil (if grilling shrimp)
  • Worcestershire sauce and freshly-ground pepper, to taste (if grilling shrimp)
  • 1 pound Persian cucumbers, washed and diced (or 1 large common cucumber, peeled, deseeded, and diced)
  • 2 ripe avocados, peel and seed removed, diced
  • ¼ large red onion, peeled and diced (about ¼—½ cup)
  • 2—3 red tomatoes (about 12 ounces), washed and diced
  • 1 jalapeno pepper, washed and minced
  • 1 serrano pepper, washed and minced
  • 1 bunch fresh cilantro, washed and chopped
  • Juice of 1 lemon (about 2 tablespoons to ¼ cup)
  • 1 cup V8 juice, or tomato juice (if you have a juicer, try using Vincent’s Red Juice instead)
  • 1 tablespoon hot sauce (Cholula or Tapatio are recommended)
  • 1 lime, washed and quartered
  • 1 bag tortilla chips
  • Mexican beer (optional)

Toss raw shrimp with 1 tbsp. olive oil and a dash of Worcestershire sauce. Sprinkle with freshly-ground black pepper. Grill in a basket or on skewers over direct high heat for about 4 minutes, turning once, until the shrimp are firm to the touch and just turning opaque in the center.

Alternatively, bring a large pot of lightly salted water to a boil. Prepare an ice bath. Cook raw shrimp in boiling water for 1 to 2 minutes, until turning opaque. Remove and immediately immerse in ice bath. Drain well.

Combine cooked shrimp, diced vegetables, lemon juice, V8 juice, and hot sauce. Cover and refrigerate for a minimum of 1 hour, or overnight.

Spoon mixture into 4 bowls and garnish each with a lime wedge. Serve with tortilla chips and Mexican beer, if desired.