Spicy Shrimp Cocktail with Tomato and Cilantro - ToledoNewsNow.com: News, Weather & Sports for Toledo, OH

• 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.

Serves 6-8.