Shrimp Vuelve A La Vida - Latin Shrimp Cocktail - cooking recipe

Ingredients

SHRIMP
24 large shrimp
1 tablespoon Old Bay Seasoning or 1 tablespoon zatarain's crawfish shrimp & crab boil, use tablespoon of either seasoning not both
SAUCE
2 tablespoons olive oil
2 tablespoons minced garlic
zest of one orange
2 cups fresh orange juice
1 cup fresh lime juice
3 cups ketchup
1/2 serrano chili
1/4 cup cilantro stems, chopped
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
salt, to taste
pepper, to taste
GARNISH
1/4 cup red onion, julienned
1 avocado, diced
1 cup popped popcorn
1/4 cup cilantro leaf

Preparation

For the SHRIMP:
Add seasoning to a pot of boiling water, this will foam up. Use only enough water to cover the shrimp, you will have to estimate here. You do not want to use way more water than necessary.
Add shrimp and cook until they just turn pink 30-45 seconds. *This will likely take a bit longer depending on the size of your shrimp. It is important not to overcook the shrimp at this point. This is the timing the chef recommends but I boil longer and cool differently than she suggests, see next step for clarification.
Transfer shrimp from water to a cookie sheet or flat plate and immediately place them in the refrigerator to completely cool. They will continue to cook a bit using this method because it is a slower cool down time. NOTE: I prefer to cook to desired doneness, DO NOT RINSE, scoop out of the hot water and put into a ziplock bag and submerge bag into a ice water bath to stop the cooking.
Peel and devein shrimp.
For the SAUCE:
In a small sauce pan over medium heat, heat the oil.
Add garlic, stir 1 minute.
Add orange zest, stirring and orange juice. Heat through.
Empty saucepan's content into a blender.
Add all other sauce ingredients and puree until vey smooth.
Season with salt & pepper.
To Serve: Mix the cooked shrimp with half the sauce. Place shrimp in a glass, spoon more sauce over, then top with a little onion, avocado, popcorn and cilantro leaves.