Just in time for Cinco De Mayo, this Coctel De Camarones is a guaranteed crowd pleaser. Try it at home, or on the menu at Pepe & Lela's!

1 lb thawed and cleaned shrimp
3-5 medium sized fresh tomatillos
1 English cucumber roughly chopped (½ for the sauce, ½ for the cocktail filling)
½ bunch of cleaned cilantro (¼ used for the sauce, ¼ used for the cocktail filling)
1 ½ cups fresh lime juice, pulp strained out if possible
1-2 Jalapeños
2-3 avocados (1-2 for sauce, 1 for the filling)
½ red onion, sliced thin, soaked in lightly salted ice water
2 cloves of garlic
3 sprigs of fresh mint
1 ½ Tbsp honey
Salt to taste

APPROX. 6 SERVINGS

Gently poach the shrimp in seasoned water. Use a pinch of brown sugar, cilantro stems, peppercorns or bay leaves to give the liquid some flavour. Do not over cook the shrimp – 4 to 6 minutes should do it. They should be light pink and slightly firm to the touch.
Strain the shrimp and rest on ice until cooled. Then remove the tails and dice into 1 inch cubes.
To make the Salsa Verde Cruda, combine the following ingredients in a blender and blend until smooth: 3 tomatillos (wash and scrub with warm
water until the stickiness is gone), 1/2 English cucumber, 2 cloves of garlic, 1/2 bunch of chopped cilantro, 3 sprigs of fresh mint,1 1/2 cups fresh lime juice, 1/2 -1 Jalapeño (based on your spice tolerance), 1 avocado (use 2 if they’re small), 1 1/2 Tbsp of honey, and 2 generous pinches of salt.
To make the cocktail filling, choose your favourite serving platter, and combine the shrimp with the remaining English cucumber (deseeded & cut into 1 inch cubes), avocado (cut into 1 inch cubes), red onion, jalapeno (diced small), and cilantro. Garnish with a splash of fresh lime juice.
Pour on the Salsa Verde Cruda, and serve immediately with tostadas, tortilla chips, or crispy plantains. Enjoy with loved ones!

1893 Appleby Line, Burlington
pepeandlelas.com
(905) 333-1000
@pepeandlelas

Ingredients

Coctel De Camarones

Coctel De Camarones