The Elevated El Camarón 🦐🌿

Total Time: 75 minutes Yield: 4 Servings

🛒 Ingredients (Serves 4)

🍅 Cocktail Base

• 1 lb cooked shrimp (peeled, deveined, chopped or whole)

• 1 1/2 cups tomato juice or Clamato

• 1/2 cup ketchup

• 1/4 cup fresh lime juice

• 1/2 cup diced cucumber

• 1/2 cup diced tomato

• 1/4 cup finely chopped onion

• 1/4 cup chopped cilantro

• 1/2–1 cup diced avocado

• 1/2 cup roasted Hatch green chile (diced)

🌶️ Flavor Boost

• 1–2 tbsp hot sauce

• 1 tsp Worcestershire sauce

• Salt & pepper to taste

🌿 Infusion

• 0.1g RSO or distillate (see dosing below)

• 1–2 tbsp olive oil (carrier for infusion)

🔥 Infusion Guide (Cold Dish Trick)

Because shrimp cocktail is served cold, infusion needs to bind to fat:

💡 Method:

1. In a small bowl, mix:

   • Olive oil + RSO/distillate

2. Stir until fully dissolved

3. Whisk this infused oil into the cocktail base

👉 This ensures even distribution and better absorption

👨‍🍳 Instructions

1. Build the Base

• In a large bowl, mix:

  • Tomato juice, ketchup, lime juice

  • Hot sauce, Worcestershire, salt & pepper

2. Infuse It 🌿

• Stir infused olive oil (with RSO/distillate) into the base

• Mix thoroughly for even potency

3. Add Fresh Ingredients

• Fold in:

  • Shrimp

  • Cucumber, tomato, onion

  • Cilantro & green chile

4. Chill & Finish

• Refrigerate for 30–60 minutes

• Before serving, gently fold in avocado

🌿 Pro Tips

• Keep infusion mild—this is a daytime/social edible

• Stir before serving to redistribute cannabinoids

• Clearly label if sharing