Things You'll Need:
- 1 lb. shrimp 2 avocados ¼ cp. lemon juice 2 large tomatoes 1 medium yellow onion 1 large cucumber 1/2 cp. fresh cilantro ½ lb. flaked fresh crab 32-oz. can Clamato juice Kosher salt to taste Black pepper to taste Large pot, colander and salad bowl
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Step 1
Peel the outer shell from the shrimp and remove all of the veins, leaving only the meaty tail. In a large pot over high heat, bring 2 quarts of water to a boil.
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Step 2
Add the shrimp to the pot and cook for one minute. Drain by pouring into a colander. Run cold water over the shrimp, and set them aside to cool to room temperature.
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Step 3
Cut the avocados into small cubes, andpour the lemon juice over them to preserve their color. Dice the tomatoes, onion and cucumber, and chop the cilantro.
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Step 4
Combine the vegetables, the shrimp and the crab in a large salad bowl, and pour the Clamato juice on top. Mix the ingredients well, and add the salt and black pepper.
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Step 5
Transfer the salad bowl into the refrigerator and chill for 3-6 hours. Serve the soup ice-cold in large bowls, with a pinch of fresh chopped cilantro sprinkled on top.
