20 each Shrimp, 16/ 20 ct., raw, peeled, tail on
2-3 each Bay leaves
10 each Whole black peppercorns
6 - 8 each Whole cloves
Salt to season
1 3/4 cup Napa cabbage, shredded
1 each Avocado, peeled, seeded and sliced
4 each Lime slices
4 each Cilantro sprigs
Martini glasses for service
For the Cucumber Lime Cocktail Sauce:

1 cup Tomato ketchup
2 tsp. Cilantro, minced
1/4 cup Red onion, fine dice
1/4 cup Cucumber, peeled, seeded, fine dice
1/4 cup Tomato, fine dice
1/4 tsp. Fresh jalapeno peppers, fine dice
1 1/2 tsp. Lime juice
2–3 dashes Worcestershire Sauce
Salt to taste
Fresh ground black pepper to taste

Method

Place bay leaves, peppercorns and cloves in a pot with water. Season generously with salt. Bring to a light simmer. Add shrimp. Cook until shrimp become firm and change color (approximately 4 - 5 minutes). Remove shrimp and cool immediately, reserve.

Prepare the Cucumber Lime Cocktail Sauce by combining ingredients and mixing thoroughly. Adjust seasoning if necessary. Place a bed of shredded cabbage in glass. Place shrimp around edge of glass (5 per serving) allowing tails to hang over. Place Cucumber Lime Cocktail Sauce in the center and top with sliced avocado. Anchor lime slice on rim and garnish with cilantro sprig. Serve immediately.

Makes 4 servings.