Citrus Pepper Shrimp Cocktail

• 5 lbs shrimp, peeled and deveined
• 1 shrimp bouillon cube
• 1 bay leaf
• 1/2 onion
• 2–3 garlic cloves

Cocktail Base

• 24 oz Clamato (classic)
• 1/2 can orange soda
• 1/2 cup lime juice
• 1/2 cup ketchup
• 1 tbsp Badia Lime Pepper
• 1 tbsp Badia Orange Pepper
• Dash Worcestershire sauce
• Dash Badia Louisiana Cajun Hot Sauce

Fresh Mix-Ins

• 6 Persian cucumbers, diced
• 4 tomatoes, diced
• 1 sprig cilantro, finely chopped
• 2 jalapeños, deseeded and chopped
• 3/4 red onion, diced

To Serve

• 1–2 avocados, sliced
• Corn chips

1. Cook the Shrimp
   In a large pot, bring water to a boil. Add shrimp bouillon, bay leaf, onion, and garlic cloves.
   Add shrimp and cook for 2–3 minutes, or until just pink and opaque.
2. Chill the Shrimp
   Immediately transfer shrimp to a bowl of ice water to stop the cooking process. Once chilled, drain and chop into bite-sized pieces.
3. Prepare the Cocktail Base
   In a large bowl, combine Clamato, orange soda, lime juice, ketchup, Badia Lime Pepper, Badia Orange Pepper, Worcestershire sauce, and Badia Louisiana Cajun Hot Sauce. Mix well.
4. Combine Everything
   Add chopped shrimp, cucumbers, tomatoes, cilantro, jalapeños, and red onion to the bowl. Mix until fully combined.
5. Chill & Serve
   Refrigerate for at least 30 minutes to allow flavors to develop.
   Serve chilled, topped with sliced avocado and alongside corn chips.