Cocktel de Camarones

Description
Shrimp cocktail
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From: Kate Washington, Cooking Light, June 2007
 * Yield 6 servings

Ingredients

 * 2 cups fat-free, less-sodium chicken broth
 * 5 tbsp fresh lime juice, divided
 * 1 sprig fresh oregano
 * 1½ lb peeled and deveined medium shrimp
 * 1 cup ice
 * 1 cup tomato juice
 * 2 tsp Mexican-style hot sauce
 * 1 cup diced onion
 * 1 cup chopped seeded tomato
 * 1 cup chopped peeled English cucumber
 * ½ tsp freshly ground black pepper
 * ¼ tsp salt
 * 1 tbsp chopped fresh cilantro
 * ¾ cup diced peeled avocado
 * 6 lime wedges

Directions

 * 1) Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer.
 * 2) Cook 5 minutes.
 * 3) Discard oregano.
 * 4) Add shrimp to pan; cook 3 minutes or until done.
 * 5) Transfer shrimp mixture to a large bowl.
 * 6) Stir in ice, tomato juice, and hot sauce.
 * 7) Let stand 1 minute or until ice melts.
 * 8) Stir in remaining ¼ cup lime juice, onion, tomato, cucumber, pepper, and salt.
 * 9) Cool.
 * 10) Cover and chill.
 * 11) Stir in cilantro.
 * 12) Divide shrimp mixture evenly among 6 bowls; top with avocado.
 * 13) Garnish with lime wedges.

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 Albariño, the snappy, stylish white from Spain. Try Nora Albariño 2005 from Rias Baixas, Spain ($15). — Karen MacNeil

Nutritional information
Per serving (4 oz shrimp, ⅔ cup broth mixture, 2 Tbsp avocado, and 1 lime wedge):
 * 185 Calories | 24% from Fat | 5g Fat | 0.9g Sat | 2.1g Mono | 1.2g Poly | 25.3g Protein | 172mg Cholesterol | 85mg Calcium | 519mg Sodium | 10g Carbs | 2.4g Fiber | 3.5mg Iron