[shadymaple]

Old-Fashioned Tomato Shrimp Cocktail

12 large shrimp (1/2 pound, roughly)
2 TBSP Olive Oil
1 TBSP fresh lemon juice
1 TBSP fresh lime juice
2 plum tomatoes, finely diced (or one small can)
1/4 cup organic ketsup
several drops of hot sauce (about 1/4 tsp) like Tabasco
1 tsp horseradish
1 scant TBSP Olive Oil
1 small red onion, thinly sliced and finely chopped
1 small garlic clove, minced very finely
1/2 cup drained pimento-stuffed green olives
1 small cucumber
1 stalk celery, finely chopped
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cumin
1/8 tsp turmeric

Heat 2 TBSP olive oil in heavy, large skillet over medium heat. Add shrimp and saute until just barely opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime and lemon juices to the skillet, just for a minute or so. Using a wooden spoon, scrape up any browned bits. Pour juice mixture over shrimp in bowl. If your shrimp are quite large, you may want to halve them after sauteing, for easier serving.

Combine ketsup, plum tomatoes, hot pepper sauce and horseradish in large bowl. Whisk in the other TBSP oil, to even out the flavors. Add sauteed shrimp mixture, onion, garlic, olives, cucumber, celery and spices - mix well. Fill a large glass bowl about 1/2 way with ice, cover with romaine or bok choy leaves and then the shrimp mixture. Top with fresh lemon, lime and orange slices if you like, for extra marinating flavor.

Cover and refrigerate at least three hours, but never more than four hours. You don't want to over marinate, as the shrimp do indeed get tough.

Serve in a parfait-type glass over shredded mixed lettuce greens, if you like it that way. Otherwise, just use it as a "cocktail" in the tomato sauce served in a parfait glass or martini glass.