- 2 cups tomato juice
- 1 cup bottled clam juice
- 1/2 cup Sherry wine vinegar
- 20 large cilantro sprigs
- 2 serrano chilies or jalapeño chilies, cut in half
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 2 pounds uncooked large shrimp, peeled, deveined
- 1 large tomato, chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 1 teaspoon sugar
- Lime wedges
Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool. Add rest of ingredients to sauce. Garnish with lime wedges.
