A dish created by Kevin Taylor, Chef of Café Iguana, in Denver, Colorado.

Serves 12.

INGREDIENTS

  • 2 cups tomato juice
  • 1 cup bottled clam juice
  • 1/2 cup sherry wine vinegar
  • 20 large cilantro sprigs
  • 2 serrano chilies or jalapeño chilies, cut in half
  • 1 tablespoon worcestershire sauce

  • 1 tablespoon olive oil

  • 2 pounds uncooked large shrimp, peeled, deveined

  • 1 large tomato, chopped

  • 2 green onions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1 teaspoon sugar
  • lime wedges

    DIRECTIONS

    Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.

    Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool.

    Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.