Chipotle Shrimp Salad

Steps

1. 1

   Bring a pot of water to a boil and add a bit of salt. Add the 2 lbs of shrimp and cook for approximately 2 minutes until just pink and opaque.

   Start 2-minute timer
2. 2

   Immediately remove the shrimp from the boiling water and place them in an ice bath to stop the cooking process. Once cooled, drain and chop the shrimp into small bite-sized pieces.

3. 3

   Dice the 4 Roma tomatoes, 1 cucumber, and 1/2 white onion into small cubes. Place them in a large mixing bowl.

4. 4

   In a blender, combine the 1/4 red onion, 7 toasted chiles de árbol, 1 chipotle pepper in adobo, 1/4 cup lime juice, 1/4 cup Clamato juice, and 3 garlic cloves.

5. 5

   Add equal parts (roughly 1-2 tbsp each) of Worcestershire sauce, soy sauce, and Maggi seasoning to the blender. Blend until the sauce is very smooth.

6. 6

   Add the chopped shrimp and a handful of chopped cilantro to the bowl with the diced vegetables.

7. 7

   Season the mixture with salt and black pepper to taste.

8. 8

   Pour the blended chipotle sauce over the shrimp and vegetables. Mix everything thoroughly until well combined.

9. 9

   Serve the salad on tostadas with a layer of mayonnaise and plenty of avocado, or with saltine crackers. Garnish with extra lime juice if desired.