Instructions: Optional: 1/4 teaspoon hot pepper sauce, such as Tabasco (see cooks notes)

Cooks notes: If you use "hot" cocktail sauce rather than ketchup, omit the hot sauce.

Combine juices, ketchup or cocktail sauce, vodka, and hot pepper sauce, if using, in large bowl. Whisk in oil.

Add shrimp, onion and cilantro; mix well. Cover and refrigerate at least 3 hours or up to 6 hours. Partially drain before serving. (I like to drain off about of liquid, then spoon mixture along with liquid into individual footed glasses).

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