First things first, if you’re starting with raw shrimp, make sure to cook them. Bring water to a boil with a pinch of salt, add the shrimp, and cook until pink—about 3-4 minutes. If you're using cooked shrimp, simply thaw and pat them dry. Place them in a bowl and set aside.

Combine ¼ cup mayonnaise and ¼ cup ketchup in a mixing bowl. Then, squeeze the juice of two fresh limes into the mix. Stir until smooth. The creamy base is essential; it makes the shrimp cocktail more indulgent.

Now it’s time to spice things up! Toss in ¼ teaspoon of your favorite hot sauce for some zing. Don’t forget the fresh lime zest—it’ll kick the flavors up a notch. Season with a pinch of sea salt and coarse black pepper to taste. Stir the mixture together until thoroughly combined.

Take your diced cucumber, minced red onion, and chopped cilantro (or parsley) and fold them into the sauce. These fresh elements not only add color but also texture—making every bite enjoyable.

Now, gently fold the sauce mixture into the prepared shrimp. Be gentle to avoid breaking the delicate shrimp. Ensure every piece is coated beautifully.

Cover your bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling allows the flavors to mingle. It’s worth the wait, I promise! Just before serving, drizzle a touch of extra virgin olive oil on top and garnish with more cilantro.