Mexican Shrimp Cocktail
Servings: 6

1 cup water
1/3 cup lime juice
1 each clove garlic, finely chopped
2 tsp salt
1 pepper, dash of
24 each shrimp, raw*
1 each avocado, peeled and chopped
2 each jalapeno chiles**
1/4 cup tomato, chopped
2 tbsp onion, chopped
2 tbsp carrot, finely chopped
2 tbsp cilantro, fresh, snipped
2 tbsp vegetable or olive oil
1 1/2 cup lettuce, finely shredded
1 lemon or lime wedges

*Shrimp should be peeled and deveined.
** Jalapeno Chiles should be seeded and finely chopped.

The Ultimate Seafood Cocktail Sauce (Mexican)
Fresh Tomatoes
Raw horseradish root (the best comes from Oregon)
Limones (limes)
Crude brown sugar
White pepper

The following recipe will bathe a few kilos of boiled shrimp:

One kilo of blood red vine-ripened tomatoes
8 Oz of raw horseradish root
Juice of three small limones (limes)
Two heaping tablespoons on crude piloncillo sugar
One teaspoon white pepper

Blanch the tomatoes in boiling water for thirty seconds then peel the skins and discard the skins. One by one, mash the tomatoes in a molcajete or use a potato masher and a bowl. Grind the flesh until it becomes semi-liquid. Grind the horseradish root to pulp until it starts to liquify. I've used a hammer and an old frying pan in an emergency for this step. Put the sugar in a frying pan, set on a low flame until it melts. Stir the molten sugar into the tomato puree. Slowly drizzle the tomato and molten sugar mixture into the horseradish. while stirring like crazy. Squeeze the limones and add the juice to the tomato and horseradish. A bit at a time, add enough white pepper to add a lick of heat to the finished mix.