Mexican shrimp cocktail

Makes 8 appetizer servings

1 bunch cilantro
4 medium tomatoes, diced
1 bunch green onions, white parts and some tender greens, thinly sliced
1 pound medium shrimp, peeled and shells reserved
1 bottle clam juice
2 tablespoons ketchup
Juice of 2 limes
Tabasco sauce, to taste

Wash cilantro, chop leaves and discard stems. Mix with tomatoes and onions and set aside. Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate. Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.

Layer shrimp and tomato mixture in glasses (such as wine glasses), small glass dishes or a single glass bowl. Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it. Chill until ready to serve.