A refreshing and flavorful twist on the classic shrimp cocktail, perfect for summer gatherings.
Cook the shrimp until pink and tender, then rinse under cold water and refrigerate until chilled.
Cooking the shrimp just until they turn pink ensures they remain tender and juicy.
Dice the cucumber, tomato, avocado, and celery into small, uniform pieces.
Uniformly diced vegetables ensure even distribution of flavors in each bite.
In a large bowl, combine the diced vegetables and mix gently to avoid mashing the avocado.
Mixing gently preserves the texture of the avocado.
Prepare the dressing by mixing the ketchup, juice of the lemon and lime, salt, and white pepper in a small bowl.
Adjust the seasoning to taste for a perfect balance of tanginess and spice.
Pour the dressing over the vegetable mixture and toss gently to coat evenly.
Ensure all vegetables are well coated with the dressing for maximum flavor.
Add the chilled shrimp to the bowl and mix gently to combine.
Adding the shrimp last prevents them from breaking apart during mixing.
Serve the mixture in individual glasses, garnished with fresh cilantro and a wedge of lime.
Serving in glasses adds an elegant touch to the presentation.
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