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
chill. Add shells to the liquid and simmer for 10 minutes. Strain
the liquid and reserve.
To serve: In a tall glass, layer shrimp and tomato mixture in several
layers. Add ketchup, lime juice and tabasco sauce (to taste) to the
reserved clam liquid. Pour liquid over the shrimp to cover it. Chill
until ready to serve.
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