1poundraw shrimppeeled, deveined and tails removed
1 1/2cupsClamato
1/4cupketchup
1/4cuplime juice
1teaspoonTapatio
1/2cupchopped white onion
1/2cupchopped cilantro
1jalapeno, minced
1teaspoonsalt
1avocado, diced
Instructions
Preheat oven to 450 degrees Fahrenheit. Cut tomatoes in half horizontally and place in a well-oiled baking dish. Drizzle olive oil over top of tomatoes and season with salt and pepper. Place in oven and roast for 20 minutes. Remove and set aside to cool once done. Once tomatoes are cool enough to handle, roughly chop into bite-size pieces.
Place a large saucepan filled with generously salted water over high heat. Bring to a boil, then add shrimp. Boil shrimp for two minutes, then remove to an ice bath. Let sit in ice bath for three minutes, then drain.
Chop up shrimp into small pieces and add to a large mixing bowl with roasted tomatoes, Clamato, ketchup, lime juice, Tapatio, onion, cilantro, jalapeno and salt. Add avocado right before serving.
Notes
This dish can be prepared up to two days in advance. Simply wait to add the avocado until right before you’re ready to serve.