Ingredients
1.5 pounds jumbo shrimp, cleaned and butterflied
1 cup lime juice
½ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, unpeeled
10 dried arbol chiles, stems removed
20 dried piquin chiles
1 teaspoon rock salt or sea salt
3 tablespoons El Yucateco Chile Jalapeño Hot Sauce or other varieties such as El Yucateco Black Label Reserve
3 tablespoons Jugo Maggi
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1/3 cup Clamato
2 cucumbers, peeled, seeds scooped out and sliced
½ red onion, sliced
avocado slices for serving
corn tortilla chips for serving
Instructions
Place shrimp in a large bowl. Season with salt and pepper. Add lime juice, cover and refrigerate to “cook” for 25 minutes.
Heat a skillet over medium heat. Add garlic cloves and dried chiles. Toast, until char spots begin to form; about 30-45 seconds. Immediately remove from skillet. Peel garlic.
Place rock salt (or sea salt) and garlic cloves in a molcajete. Grind until a paste forms. Add dried chiles and grind until the chiles break down into flakes.
Remove the shrimp from the refrigerator. Pour half the lime juice where the shrimp “cooked” in, into molcajete. Stir and scrape molcajete sides to mix in all the garlic paste and chile flakes. Stir in El Yucateco Chile Jalapeño Hot Sauce, seasoning sauce, soy sauce, Worcestershire sauce and tomato cocktail.
Add cucumbers and onion to the bowl with shrimp and remaining lime juice. Stir to mix well. Add the molcajete mixture to the bowl and fold in all ingredients. Serve with avocado slices and corn tortilla chips.
- Prep Time: 35 minutes