Inspired by Christopher Ann’s recipe, I made shrimp cocktails this last week. I didn’t bother with the catsup (as I didn’t have any) and I really loaded up on the heirloom tomatoes I’d bought at the farmers market. I also capped the whole thing off with plenty of fresh lime juice. It was heaven. No. A poem. No, better to describe it as symphony. I shouldn’t tell you that I ate well over half a pound of shrimp in one sitting.
With the leftovers, I added some boiled nopalitos and a little more lime.