Spicy Shrimp Cocktail with Tomato and Cilantro

SPICY SHRIMP COCKTAIL WITH TOMATO AND CILANTRO

2 cups tomato juice 1 cup bottled clam juice 1/2 cup Sherry wine vinegar 20 large cilantro sprigs 2 serrano chilies or jalape�o 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

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 saut� 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.

Serves 12.

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