A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension. The coctail sauce is more akin to a Gazpacho than the Anglo catsup and horseradish blendIn a pinch, substitute a Mexican hot sauce like Tapatio for the chile powder and the jalapeņo chile, and the result will be equally good.

The Shrimp:

• 4 to 5 tablespoons butter or vegetable oil

• 2 to 3 cloves garlic, minced

• 2 teaspoons ground guajillo chile or substitute chile de arbol chile powder

• 1 tablespoon lime juice, fresh preferred

• 1 pound medium-sized shrimp, shelled and deveined

The Cocktail:

• 1 small cucumber, diced

• 1 small tomato, diced

• 1 small avocado, cubed

• 2 tablespoons chopped red onion

• 2 tablespoons chopped fresh cilantro

The Sauce:

• 2 tomatoes, peeled and deseeded

• 1/4 cup orange juice

• 1 16 oz. can fire roasted tomatoes

• 2 tablespoons lime juice

• 2 serrano chiles, seeds and stems removed, quartered, or substitute jalapeņos

• 1/4 cup chopped red onion

• 1/4 teaspoon ground cumin

• 1/4 teaspoon garlic salt

• 1/2 teaspoon cracked black pepper

Place all the ingredients for the sauce in a blender or food processor and puree until smooth.

To make the cocktail, combine all the ingredients, except the sauce, whole shrimp and cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses, such as parfait glasses.

Pour sauce over the cocktail mixture, arrange the remaining whole shrimp around the rim of the glasses, garnish with the chopped cilantro, and serve.

Yield: 4 servings

Heat Scale: Medium

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