1 cup clam juice
1/4 tsp dried oregano
1 pound large shrimp, peeled and deveined
1 1/4 cups peeled, seeded, diced ripe tomatoes
1 cup diced cucumber
1/2 cup diced celery
1/2 cup finely diced red onion
2 tablespoons seeded and diced jalapeno peppers
1/2 cup ketchup
1 tablespoon lime juice
2 tablespoons freshly chopped cilantro, plus more for garnish
3 tablespoons Original Jersey Girl Hot Sauce - If you like it extra spicy! OR
3 tablespoons Medium Heat Jersey Girl Hot Sauce
Place clam juice and oregano in a saucepan, bring to a boil over medium - high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes.
Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
Place chopped tomatoes, cucumbers, celery, red onion and jalapenos in a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro and Jersey Girl Hot Sauce. Gently mix
until ingredients are well blended.
Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces in the vegetable mixture and wrap mixing bowl with plastic wrap. Wrap the remaining whole shrimp in plastic wrap and refrigerate
all or 2-3 hours.
Serve, if possible in clear glass bowl. Top with reserved whole shrimp and some cilantro leaves.