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Serves 4
This tangy cocktail is a great starter for a Cinqo de Mayo feast or anytime. Serve it in nice stemmed glasses with tortilla chips for dipping. Though this recipe calls for shrimp and scallops, it would also be wonderful with cooked crab, in season. You could even use poached white fish instead of shellfish.
3-4 limes
2 bay leaves
1/2 pound medium white shrimp, peeled and deveined, tails removed
1/2 pound bay scallops
1/2 cup tomato juice
2 tablespoons seeded and chopped jalapeno (about 1) or more to taste
1 teaspoon finely chopped garlic
2 dozen small cherry tomatoes, cut in half
1 avocado, diced
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
1. Cut the ends off of the limes and divide them between two small saucepans. Place one bay leaf in each saucepan. Fill the pans with water, leaving enough room for the shrimp in one and the scallops in the other. Bring the water to a boil.
2. Once the water is boiling, place the shrimp in one pan and cook until opaque, about 1 minute. Remove from boiling water immediately and drain. Place the scallops in the other pan of boiling water and cook until opaque, about 30 seconds. Remove and drain.
3. Chop the shrimp into pieces roughly the size of the bay scallops, and place them in a bowl together. Set the scallops and shrimp in the refrigerator to chill as you prepare all the other ingredients.
4. Mix together the tomato juice, jalapeno, garlic, cherry tomatoes, avocado and cilantro. Add the cooked shrimp and scallops and salt and pepper to taste. Chill thoroughly before serving. Can be made 2 hours ahead.
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