Cocktel de Camarones (Shrimp Cocktail)

Ingredients

• 0.8 cup avocado diced peeled
• 0.5 teaspoon pepper black freshly ground
• 1 cup cucumber english peeled chopped
• 2 cups less-sodium chicken broth fat-free
• 1 tablespoon cilantro leaves fresh chopped
• 2 teaspoons hot sauce mexican-style
• 1 cup ice cubes 
• 5 tablespoons juice of lime fresh divided
• 6  lime wedges 
• 1 cup onion diced
• 1 sprig oregano fresh
• 0.3 teaspoon salt 
• 1.5 pounds shrimp deveined peeled
• 1 cup tomatoes seeded chopped
• 1 cup sacremento tomato juice 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer. Cook 5 minutes. Discard oregano.
2. Add shrimp to pan; cook 3 minutes or until done.
3. Transfer shrimp mixture to a large bowl. Stir in ice, tomato juice, and hot sauce.
4. Let stand 1 minute or until ice melts. Stir in remaining 1/4 cup lime juice, onion, tomato, cucumber, pepper, and salt. Cool. Cover and chill.
5. Stir in cilantro. Divide shrimp mixture evenly among 6 bowls; top with avocado.
6. Garnish with lime wedges.
7. Wine note: One wine has a lot to match in this bold shrimp cocktail. Lime, tomato, hot sauce, shrimp, avocado--they all impact wine differently. With so many elements at play, serve a simple, dry, refreshing white that's flexible with all sorts of seafood. One of the best is albario, the snappy, stylish white from Spain. Try Nora Albario 2005 from Rias Baixas, Spain ($15). --Karen MacNeil