A business case for lower-calorie foods
May 18, 2013

When New Yorkers speak of the Hudson Miracle, they refer to US Airways Captain C.B. "Sully" Sullenberger's safe landing in the icy river after bird strikes took out both engines shortly after takeoff from LaGuardia Airport in January 2009. He saved all 155 on board.

Is another Hudson Miracle in the making?

The Hudson Institute went deep building the business case for lower-calorie, better-for-you foods and beverages. It aimed to quantitatively show the sales, financial, shareholder and reputational benefits that come from selling more of these items. How many lives could this persuasive case (figures below) help save per year?

The Lempert Report believes this analysis could already be an influence on the lighter-menu trend at many fast feeders and casual chains today.

One indisputable fact helped drive the Institute's urgency: "In 1990, no state had an obesity rate above 15%. Today, 39 states claim adult obesity rates over 25%, and not one has a rate lower than 20%," it said.

The Institute determined that restaurants achieve superior performance when they grow sales of lower-calorie foods and beverages. They studied servings and traffic data from NPD Group/Crest and sales trends data from Nation's Restaurant News about 21 national chains between 2006 and 2011. They determined that quick-serve and sit-down eateries improve same-store sales, traffic and servings overall.

Comparing the chains' 2011 statistics with 2006:

Lower-calorie items were the key growth engine for foods and beverages. Lower-calorie food servings in the study group grew by 252.4 million, while traditional servings fell by 1.1 billion. Lower-calorie beverage servings rose 220.0 million, while traditional servings fell 201.9 million.
Overall traffic in the 21 restaurants was up 1.8% five years later. Yet chains that grew lower-calorie food servings grew traffic by 10.9%, while those that decreased lower-calorie servings were 14.7% lighter in traffic.
Overall food servings were down 2.3% five years later. Yet chains that grew lower-calorie food servings had 8.9% more servings, while those that decreased lower-calorie food servings had 16.3% fewer servings.
Same-store sales were down 0.8% overall five years later. Yet chains that increased lower-calorie servings grew same-store sales by 5.5%, while chains that decreased lower-calorie servings suffered declines of 5.5% in same-store sales.

Among the restaurants studied: Applebee's, Burger King, Denny's, Wendy's, Olive Garden, McDonald's, Chick-fil-A, Sonic and Red Lobster.

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Steal This Recipe® Roasted Halibut with Corn Milk & Sweet Corn & Tomato Salad | Craft, LA
May 18, 2013

'Stolen with permission' from Anthony Zappola, Chef de Cuisine at Craft Los Angeles, this recipe embodies the Craft attitude to food, which has been praised by renowned Los Angeles Times Food Critic, S. Irene Virbila. In his role at Craft, Zappola experiments with an abundance of local ingredients, while honoring the Craft philosophy of keeping food simple and flavorful.

New York chef Tom Colicchio, lead judge on Bravo's hit reality series, 'Top Chef', opened the Los Angeles location after a series of successful Craft ventures across the country; with locations in New York, Las Vegas, Dallas, and Atlanta. The Craft restaurant empire includes steak houses and sandwich restaurants, all embodying the same attitude towards simple and delicious food, using small farms and artisanal producers; served in an ambiance of effortless elegance.

Craft Los Angeles is located in a beautiful 10,000 square-foot space in Century City designed by architect Peter Bentel, which embodies modern style. The daily changing menu aims to present chic, yet robust dishes, designed to showcase the integrity of a single ingredient. The kitchen staff actually includes a 'forager' who goes to small farms up and down the state, bringing back products directly from the growers to the chef, and a great deal of the rest of the produce used comes from the Santa Monica Farmer's market.

About the chef: Anthony Zappola found his calling when he was 15 and working as a dishwasher at an Italian restaurant in his hometown, Cleveland, Ohio. One evening, the salad station was short-staffed, so Zappola volunteered to lend a hand. He made an impression on the chef, who suggested he pick up additional shifts.

After cooking in several small Ohio restaurant kitchens, he decided to hone his talent by attending culinary school. He first spent nine months in Florence taking classes at the 'Scuola di Arte Cordon Bleu', a culinary school founded by graduates of the renowned 'Le Cordon Bleu' in Paris, followed by a year at 'Le Cordon Bleu' in London.

After graduating in 2001, Zappola's climb up the culinary ladder took him from Cleveland to Chicago, and then to New York, where in 2004, he joined Craft New York, and soon became the sous chef in charge of private dining. In summer 2006, Anthony relocated to become the executive sous chef at Craft Dallas, where two years later he was promoted to chef de cuisine. He helped the restaurant earn glowing reviews until he eventually relocated to Craft Los Angeles as Chef de cuisine.

Zappola's culinary training prompts him to use French techniques at work, but he turns to his Italian roots for inspiration at home, where he enjoys creating seasonal pasta dishes.

Craft
10100 Constellation Boulevard
Los Angeles, CA 90067
310 279 4180

Roasted Halibut with Corn Milk & Sweet Corn & Tomato Salad is served at Craft for $32 for the fish and $10 for the Sweet Corn & Tomato Salad on the a la carte menu.

This recipe makes 4 restaurant servings.

Ingredients for the Corn Milk:
½ cup fresh corn kernels
1 tablespoon water
Salt & pepper

Ingredients for the Sweet Corn & Tomato Salad:
3 tablespoons olive oil
2 cups fresh corn kernels
½ white onion, diced
1 tablespoon honey
1 tablespoon champagne vinegar
¼ teaspoon cayenne pepper
1 tablespoon cilantro, finely chopped
16 heirloom cherry tomatoes, cut in half
Salt & pepper

Ingredients for the Halibut:
4 x 6-ounce halibut fillets
3 tablespoons olive oil
Salt & pepper
Micro cilantro for garnish, if available

Steal This Recipe® Step by Step Instructions for the Corn Milk:
Puree the corn and water until smooth.
Strain through a fine mesh strainer. Place the puree in a bowl over simmering water, and whisk until thickened, about 10 - 15 minutes.
Season with salt and pepper to taste, and set aside.

Steal This Recipe® Step by Step Instructions for the Sweet Corn & Tomato Salad:
Heat 3 tablespoons of olive oil in a heavy-bottomed skillet.
Add the onion, season with salt and pepper, and cook over medium heat until softened and lightly browned, about 5 minutes.
Add the corn, and cook until softened and lightly browned.
Transfer the corn to a small bowl, and set aside.
While still warm, dress the corn with the vinegar, honey, cayenne and cilantro.
Mix well and add the tomatoes.
Set aside at room temperature while you cook the halibut.

Steal This Recipe® Step by Step Instructions for the Halibut:
Pre-heat oven to 400 degrees F.
Pat the halibut filets dry with paper toweling, and season with salt and pepper on both sides.
Heat the olive oil in a heavy-bottomed skillet over medium heat.
Sauté the halibut for about 5 minutes on one side without moving.
Turn the fish over, and place the pan in the oven for another 7 - 10 minutes, or until the fish is just cooked through.
Divide the corn milk between four plates. Top with the corn salad and the halibut. Garnish with micro cilantro if available.

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Fast Food Stuck in the '90s
May 17, 2013

According to a study recently published in the American Journal of Preventive Medicine, fast food restaurants have made disappointing progress towards creating healthier menus.

While more salads, fruits and vegetables are being offered, many chains have also increased the number of unhealthy options - causing the overall nutritional quality and calories of their menus to remain relatively similar year after year, and patrons are often enticed into trying new items over salads and veggies.

The findings are worrying because more than 25 percent of Americans eat fast food two or more times a week, according to the study, and the items are filled with high amounts of sugar, fat and salt.

Researchers performed a nutritional analysis of the menus between 1997-1998 and 2009-2010. They also found that the number of lunch/dinner menu items offered by the restaurants in the study increased by 53 percent. Results were measured using the US Department of Agriculture's Healthy Eating Index, a 100-point scale that assesses nutritional quality. Examining specific food categories, the median energy content of desserts and condiments increased, and the energy content of sides decreased, while energy content of entrées and drinks remained level.

Some restaurants - like Kentucky Fried Chicken and Jack in the Box - improved their menus by offering more protein or grain options and lowering the amount of sugar and saturated fats on their menus. But others, like Burger King, offered fewer protein options relative to their entire menu and the levels of sodium, saturated fats, and added sugars increased.

Margo G. Wootan, author of a commentary accompanying the study and director of nutrition policy at the Center for Science in the Public Interest in Washington, D.C., commented that, "restaurants need to start by changing portion sizes and introducing better calorie labeling on the menus... When McDonald's first opened, the hamburger, French fries and soft drink you got as an adult back then, is now considered a children's meal."

Fast food restaurants also need to add more appealing, healthier options to their menus, without also increasing the number of unhealthy options. SupermarketGuru suggests adding some sautéed, baked or grilled seasonal veggies. If you are going to visit a fast food restaurant make sure to look at the nutrition facts labels before you choose - knowing as much information as you can before making a decision is key.

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Fresh Fruit is Here!
May 16, 2013

The warmer months mean for fresh fruits for the picking! Here are the things you need to know about seasonal fruit.

Choosing the best fruit means avoiding brown spots, dents or bruises in apples and soft dimpling in citrus fruits. All should feel heavy for their size. Although bananas are often sold green, they should not be eaten until they are yellow. The brown spots indicate that the banana is converting its pulp to sugar. For some people this means it's too sweet to eat; for others, it's just right. Grapes (green or red) are one of the few other fruits, like bananas, whose sugar content continues to intensify as they age.

To ripen or not?
One of the most important facts to know about selecting fruit is to remember which ones continue to ripen after they are picked. This helps us choose based on when we expect to eat the fruit. For example, if you do your weekly shopping on Saturday and buy bananas for consumption the following week, you will want to select those that are still a little green and without any brown spots.

Fruits which ripen after picking include bananas, melons, kiwi, papaya, pears, and stone fruit such as apricots, nectarines, peaches and plums.

Those fruits that do not ripen after they have been picked include grapefruit, lemons, limes, oranges, pineapple, tangerines and watermelons.

Ripe stone fruit should give slightly when squeezed, smell like the fruit they are, and be heavy for their size. Ideally, apricots, nectarines and peaches should be eaten as close to picking as possible.

Color and smell
Colorful fruits aren't just aesthetically pleasing; the colors are a guide to condition. Generally, the deeper and more intense the color, the better the fruit.

Meanwhile, unlike vegetables, fragrance is your most likely indicator to ripeness in most fruits. Let your nose do the walking!

Treat it correctly
OK, you've picked out some great fruit. How do you keep it in great condition and ensure that it's in the best condition to eat?

Many people are concerned about the amount of pesticides that are used in our fields as well as on the crops in foreign countries. As a result, many now buy certified organic produce. But whether you buy organic or conventionally grown fruits and vegetables, be sure to wash before you consume them.

For berries, wash them only prior to eating to avoid growing mold. For core or stone fruit, wash prior to eating. Most stone fruit can be kept at room temperature for a day or two, but apples or fruit at its absolute prime should be refrigerated if not eaten that day.

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Beauty Foods for Mom!
May 11, 2013

We know by now that what we eat can have a profound impact on our health, but how do foods affect our outward appearance? Are there beauty foods? Absolutely, and here's a list of common foods you can serve mom on Mother's day to keep her glowing and healthy from the inside out!

Vitamin C rich foods, especially strawberries can help keep your skin glowing and bright! Vitamin C is an important building block for collagen, which supports the underlying structure of your skin. Just 1 cup of delicious strawberries contains over 100 percent of your daily vitamin C recommendation. Other vitamin C rich foods include: bell peppers, broccoli, pineapple, kiwis, kale, oranges, and other fruits and vegetables.

Another food that helps boost collagen is soy, so grab your self a bag of edamame for a great beauty snack or to top a salad. Rich in isoflavones, edamame and other soy foods will not only work to preserve collagen but help protect against UV light damage, working to keep skin wrinkle free!

Other foods that help protect against sun damage? Think red (no not a sunburn!) choosing red foods like tomatoes, especially cooked, provide lycopene which has demonstrated effects in protecting skin from sunburn.

What do onions, apples, sage, parsley and citrus have in common? Quercetin, of course, which is an antioxidant that provides some protection from the "burning" UVB rays. Quercetin also acts like an antihistamine and an anti-inflammatory, which could keep skin irritation at bay.

What else is important for glowing skin? Omega-3 fatty acids of course! Great sources include, walnuts, flax seeds, chia seeds, sardines, and salmon. Getting plenty of essential fatty acids help keep our cells communicating properly as well as making sure our skin is hydrated and smooth.

Stay hydrated, make mom some tea! Green tea is rich in antioxidants (i.e. EGCG) that work to decrease inflammation and protect cell membranes. Some studies have demonstrated that tea may also reduce the damage of sunburns and overexposure to ultraviolet light.

Make sure you get plenty of water. Skin cells contain mostly water, and if you're dehydrated, skin can look and feel dry. Water with fresh squeezed lemon, and herbal tea are two great choices to stay hydrated.

In general choosing a variety of seasonal fruits and vegetables, whole grains and legumes, lean meats and cold water fish will have Mom healthy and radiant from the inside out!

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Steal This Recipe® Chicken 65 | Rajvilaas, New Jersey
May 11, 2013

Stolen with permission' from Chef Owner Shreekant Dhyani of Rajvilaas, this recipe will thrill your taste buds! Rajvilaas sets itself apart in more ways than one, starting with its location. Located in Piscataway New Jersey, the restaurant finds a home on Stelton Road, instead of the predominantly Indian restaurant lined Oak Tree Road. And this is where owner Shreekant Dhyani and his partner, Kuldeep Singh, hope to chart the course for a new Restaurant Row.

Rajvilaas' distinctive style, which respects tradition but doesn't compromise on innovation, is derived from North Indian recipes as well as Southern Indian accents. One of their signature dishes, Chicken 65 is a Madras favorite, named for the year it was born. This fiery dish has quite a following and is one of the standouts on Rajvilaas' menu.

About the chef: Owner Shreekant Dhyani is an industry veteran with 27 years of experience under his belt. He's also partner in Manhattan's trailblazing contemporary Indian restaurant Benares (where he collaborates with chef Peter Beck). Now with Rajvilaas, his latest opening, he's made it a passion project and dining destination well worth the trip.

Chicken 65 is served for $7.95 at Rajvilaas.
This recipe makes 4 restaurant servings.

Rajvilaas Fine Indian Cuisine
1357 Stelton Road
Piscataway, NJ
732.985.2414

Chicken 65 Ingredients:
2 lb chicken, boneless thigh
½ tsp ginger
1 tsp garlic
4-5 chopped green chilies
½ tsp mustard seed
½ tablespoon cumin
½ tablespoon red chili
½ tablespoon salt
4-5 curry leaves
4-5 coriander leaves
2 tsp ginger garlic paste
½ tsp pepper powder
2-3 drops red color (optional)
2 tsp corn flour
1 egg
Oil, for frying

Steal This Recipe® Step-byStep Instructions:
For the chicken: take chicken and mix them with salt, 1 tsp ginger/garlic paste, a pinch of pepper powder, and corn flour.
Add 1 egg and mix in completely (the egg coats the meat and keeps the juices in).
Heat oil in a frying wok or kadhai and add chicken pieces (a few at a time) and fry until lightly golden brown.
Drain from oil and put on paper town.

For the sauce: Heat 2-3 tsp oil in a pan and add cumin, mustard seed, chopped ginger and garlic and sauté until light brown.
Add chopped chilies, curry leaves, 1 tsp ginger/garlic paste, remaining pepper powder, chili powder, salt, chili, garlic paste, and red color.
Cook for a few minutes. Add a little water and then add the chicken to the sauce and toss lightly.

Stir in chopped coriander leaves and sprinkle extra on top, and serve.

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Fresh in May: Produce
May 10, 2013

Spring is in full swing and that means a plethora of seasonal fruits and veggies. Here are some of SupermarketGuru's favorites popping up in May around the country.

Arugula, actually a cruciferous veggie like broccoli and collards, contains about eight times the calcium, fives times the vitamin A, C and K, as well as four times the iron as the same amount of iceberg lettuce. Arugula contains beta-carotene, lutein and zeaxanthin, all of which are being studied for their role as antioxidants or in the prevention of diseases like cancer and macular degeneration. Arugula has a peppery kick so if you haven't tired it yet mix some in with your regular salad and go from there - it can also be a great addition to sandwiches, wraps and quinoa, rice or pasta salads.

Collard Greens have large, thick, dark green leaves, each branching from a thick central stem. Their flavor is mild, but the tough texture calls for longer cooking times. They are part of the cruciferous family, and when chopped or chewed release compounds that researchers believe activate detoxifying enzymes in the liver. In turn, these enzymes may neutralize free radicals, thereby reducing the risk of breast, ovarian, colon and other cancers as well as general inflammation in the body. Most recently cruciferous veggies have been shown to bind with bile acids in the digestive tract and thus lower cholesterol. Lightly cooking collards is the best way to enjoy the flavor and many health benefits.

Mushrooms are well known for their many health benefits, especially in the immune system and with combating inflammation. Most recently certain mushrooms have been shown to offer protection against cardiovascular disease as they reduce the binding of certain immune cells in the heart valves. Mushrooms are also being studied for their anti-cancer properties. Depending on the mushroom you can bake, sauté, grill or add to eggs.

Rhubarb is full of fiber, great for digestion, potassium, awesome to balance our minerals and electrolytes, and vitamin C to boost our immune system. Rhubarb also contains catechins, a flavonol that may contribute to heart health. It is also an excellent source of vitamin K, great for overall health and blood flow. Rhubarb is generally always cooked, it is not only used as a dessert; it also makes excellent sauces and jams. And is excellent cooked with apples and oranges sprinkled with cinnamon and ginger.

Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula. One cup of turnips has 5 grams of fiber, and 5 grams of protein! Turnips are also a great source of vitamins A and C, as well as E and a fair amount of vitamin K. Turnips can be eaten raw. Baby turnips can be cut into wedges and served with dip or sliced and added to salads for a crisp, lightly zippy tang. Turnips are also delicious roasted, mashed, baked, or added to soups or stews.

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Avocados, More Reason to Love Spring
May 9, 2013

Do you enjoy eating avocados, but are still leery of the health benefits? Here is some history as well as convincing evidence that avocados are excellent for your health.

The avocado fruit has enjoyed a centuries old reputation as an indulgent food with a seductively creamy smooth texture. Originating in parts of ancient Mexico, Central America, and South America, the avocado was once believed to be an aphrodisiac, and forbidden from young Aztec women and discouraged by parishioners. Centuries later, the avocado is as much a staple in Mexican culture as butter is in American culture.

But the buttery avocado is more than just delicious. A ripe avocado is a rich source of vitamins, minerals, phytochemicals, and heart healthy fats. Avocados, usually thought of as a vegetable are actually a fruit rich in monounsaturated fats that may help to reduce the "bad" LDL cholesterol in the blood and raise the levels of "good" HDL cholesterol. Avocados are a good source of vitamin E, an antioxidant that protects skin from ultraviolet light, prevents damage from free radicals, and allows for efficient cell communication. Avocados are also rich in potassium, which is necessary for proper nerve and muscle function, as well as maintaining calcium levels and helping to lower blood pressure; one avocado actually has three times more potassium than one banana.

Yummy avocados are also a cancer-fighting food. Avocados contain more lutein, a cancer fighting carotenoid, than any other fruit. Populations that eat foods rich in lutein seem to have low rates of prostate cancer. Lutein, also found in dark green vegetables like spinach and parsley, has been shown to protect against age related eye diseases such as macular degeneration and cataracts. Another anti-cancer component of avocados is glutathione. Glutathione, a tripeptide composed of amino acids glutamic acid, cysteine, and glycine, functions as an antioxidant. Populations that eat foods rich in glutathione have significantly lower rates of oral and pharyngeal cancer, however this correlation has only been found from raw food sources of glutathione, not cooked or processed. Avocados and asparagus are two of the richest natural sources of glutathione.

When shopping, look for avocados that are hard - they should ripen with in a few days - and do not have obvious bruising or damage to the outside. If you want to enjoy the avocado the same day, look for fruit that gives when you squeeze gently. Ripe avocados are usually very dark green almost black on the outside.

They can be sliced and served raw in salads, used instead of mayonnaise as a sandwich spread, have some guacamole, or make an avocado sandwich like they do in Australia with sliced avocado, tomatoes, lettuce and pinch of salt and pepper. You can even mix avocados in with your rice like they do in Mexico. Or have a delicious dessert drink made with pureed avocado, milk or water and sugar like they do in Brazil, Vietnam the Philippines, and Indonesia. Avocados add a great creamy texture to smoothies as well.

Avocados from Mexico are available year round, all other origins are seasonal (e.g. California are typically available April-Sept).

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The return of the ultra-gourmet food store
May 4, 2013

The nation's wealth inequality shows dramatically in the latest Pew analysis of U.S Census Bureau data: the wealthiest 7% of U.S. households grew net worth by 28% to a mean $3.17 million between the post-recession years of 2009 and 2011, while the rest of U.S. households slid by 4% to $133,817.

By 2011, this 7% group of wealthy households owned 63% of the nation's aggregate household wealth-up from 56% in 2009. This is almost 24x the wealth of the less affluent group, on an individual household basis, says Pew.

Which America should food retailers want to sell to? The ones whose Wall Street investments recovered and who feel a liberating wealth effect, or the masses whose home values remain in a deep slumber, who feel encumbered and continue to find ways to stretch their paychecks?

The Lempert Report says the promise of "easier money" could provide impetus for the return of the ultra-gourmet store. Target the right zip codes-New York City's Upper East Side, Chicago's Magnificent Mile, Long Island's Gold Coast, and Beverly Hills for example-with the right foods, services and design to appeal to a high-end clientele economically freer to spend on their wants.

We point to Draeger's, the upscale icon in and around San Francisco approaching its 90th anniversary, as an example of serving the wealthy. History buffs might appreciate how founder Gustave Draeger opened the city's first post-repeal liquor store adjacent to his full-service market in 1933 and was able to retire a decade later, due partly to this strategy-until the boom of the World War II economy drew him back into the business.

The chain today operates four stores with a distinctive style most supermarkets couldn't touch. A two-story atrium in the Menlo Park store has four oak Corinthian columns, a black marble coffee and wine bar, and black ceramic tile. Draeger's sources food globally, carries 2,500 wine labels, 500 varieties of fresh produce, aged Midwestern beef, 250 varieties of cheese, scratch bakeries, a year-round cooking school, more than 5,000 cookbooks, and a bridal registry with fine housewares and linens.

A high-end business isn't for everyone-but for operators seeking room at the top, the economy we're in may never provide a timelier opportunity.

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Spicy Mexican Shrimp & Avocado Cocktail | Fonda Restaurant, NY
May 4, 2013

Cinco de Mayo is just days away and this recipe 'stolen with permission' from Chef Roberto Santibañez of Fonda Restaurant in New York. This delicious concoction will only take you 10 minutes to prepare - and then you will be transported to your very own Mexican fiesta!

Fonda Restaurant can be found in Park Slope, Brooklyn, NY. The menu is seasonal 'Pan-Mexican' and the red-walled small space, with an antique mirror behind the bar, is inviting and fun. There is also a patio where patrons can enjoy a drinks menu offering hibiscus, guava, tamarind and cucumber margaritas, and Ronpompe ("It's like an eggnog drink we mix with tequila and cinnamon").

At Fonda, Chef Roberto applies his devotion to the cuisine of his native country, bringing the kind of contemporary, urban food you'd find in Mexico City to a relaxed, fun atmosphere in Brooklyn. He says "we have more of an urban take on Mexican food based on traditional ingredients and techniques." He translates his vision into dishes like Melted Cheese with Grilled Chorizo which features cheeses from the north (Chihuahua) and south (Oaxaca) of Mexico, served with corn tortillas. And Duck Zarape, which is two soft corn tortillas filled with shredded tomato-braised duck, topped with roasted tomato-habanero cream sauce.

About the chef: raised in Mexico City, and trained at Paris's renowned Le Cordon Bleu Culinary School, Chef Roberto Santibañez opened several highly acclaimed restaurants in Mexico City and spent four years as Executive Chef at Fonda San Miguel in Austin, Texas. In 2002, he left to become the Culinary Director for Rosa Mexicano restaurants. Fonda is his latest venture, but Roberto also has a catering company and is part of the new food truck craze, with a taco truck in New Jersey. He is also a cookbook author - his 2007 book, 'Rosa's New Mexican Table', was highly acclaimed.

Fonda
434 7th Avenue
between 14th and 15th Streets
Brooklyn, NY 11215
718 369 3144

Spicy Mexican Shrimp and Avocado Cocktail is served at Fonda for $9.
This recipe makes 4 restaurant servings.

Spicy Mexican Shrimp and Avocado Cocktail Ingredients:
1lb peeled medium shrimp
½ cup Corona Extra beer
½ cup clam juice
1/3 cup ketchup
3 tablespoons lime juice
1/3 cup chopped cilantro
2 tablespoons fresh finely chopped white or red onion
2 - 3 tablespoons finely chopped fresh jalapeño, with seeds
2 ripe Mexican Hass avocados, halved, pitted, peeled and diced

Steal This Recipe® Step by Step Instructions:
Cook the shrimp in a medium pot of boiling salted water for one minute (the water should taste like the sea; about 1 tablespoon kosher salt or ½ tablespoon fine salt to 1 quart of water).
Drain the shrimp, then cool and chill.
Stir together Corona Extra beer, clam juice, ketchup, lime juice, cilantro, onion, and jalapeño in a medium bowl.
Stir in chilled shrimp, then gently stir in avocado.
Fill 4 cocktail glasses and serve.

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