250 grs. of prawns
1 red onion
Handful of assorted chilies
1 cup of tomato juice
1 splash of tabasco
Pepper and salt to taste
Thaw the prawns in a bowl in the fridge. Wash them and remove the excess liquid with a kitchen paper.
Remove the peel from the prawns with your hands.
Reserve the cooked shrimps in a bowl.
Pour a splash of olive oil in a pan and pour the meat of the prawns, add a few drops of lemon and mark them 1 minute per side.
Chop 2 diced tomatoes, avocado, red onion, chilies and cilantro, and pour them into a deep bowl.
Add to the bowl a glass of tomato juice, lemon juice, salt and pepper.
Add a splash of tabasco with care not to overdo so that the cocktail does not bite much.
We serve the cocktail in 4 glasses, we pour its juices on it and decorate the glass with a shrimp marked “asomada” and a slice of lime.