20 jumbo shrimp, peeled, deveined, buterflied, with tails on butter
1 medium onion, chopped
5 serrano peppers, minced
2 garlic cloves, minced 5 medium tomatoes, diced
6 leaves cilantro, chopped (or to taste)
comino, salt, and pepper to taste
1 (5 1/2-oz.) can V-8 juice
Sauté shrimp until about to curl. Add onion, peppers, and garlic. When onion is soft, add tomatoes and cilantro. Add comino, salt, and pepper to taste; pour in V-8 to make sauce. Simmer until desired thickness is reached.
From the March 1987 issue.