For the ceviche dressing:

• 1/4 cup California strawberries, chopped and stemmed
• 1/4 cup plum tomato, chopped
• 2 tablespoons olive oil
• 4 teaspoons fresh lime juice
• 4 teaspoons red wine vinegar
• 2 teaspoons jalapeño peppers, chopped and seeded
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon Worcestershire sauce

For the ceviche:

• 3/4 pound cooked peeled shrimp
• 1 1/2 cups cucumber, peeled, seeded and diced
• 3/4 cup red onion, diced
• 1 1/2 tablespoons jalapeño peppers, chopped and seeded
• 1 1/2 cups California strawberries, quartered and stemmed
• 3 tablespoons chopped fresh cilantro