Makes about 6 servings. Difficulty
6 cayenne peppers 2 lemons, quartered 2 Tablespoons salt 1 lb. large shrimp, peeled and deveined 1/2 cup onion, minced 1/2 cup gf ketchup 1/4 cup lime juice, or more to taste 1/3 cup cilantro, minced 1 Tablespoon gf hot sauce 1 Tablespoon olive oil 1 English cucumber, peeled and diced Salt and freshly ground black pepper to taste Thin lime slices for garnish
Place the cayenne peppers, lemon quarters, and 2 tablespoons salt in a large saucepan. Add about 6 cups of water and bring mixture to a boil. When the water is at a boil, add the shrimp. Cook for 3 minutes or until the shrimp are pink and opaque. Remove the shrimp with a slotted spoon and transfer to a bowl of ice water. Let sit in the ice water for 2-3 minutes (this will stop the cooking process).
Meanwhile, combine the minced onions, ketchup, lime juice, cilantro, hot sauce, olive oil and cucumber in a large bowl. Season to taste with salt and freshly ground black pepper. Add the cooked shrimp; toss to coat. Cover and refrigerate for 1 hour. Fill small cocktail glasses with about 1/4 cup of crushed ice. Spoon the shrimp cocktail mixture over the top. Garnish with lime slices and serve.
For presentation, you might want to leave a few tails on some of the shrimp so you can hook 1 shrimp (with the tail in tact) on the edge of the glass.