Shrimp Cocktail

• 2 pounds large shrimp, peeled and deveined
• juice from 2 limes
• salt and pepper to taste
• 3 Roma tomatoes, seeded and diced
• 1 onion, peeled and diced
• 1 large cucumber, peeled and diced
• 2 jalapeno or Serrano peppers, seeded and chopped
• 1/2 bundle cilantro, stems trimmed and chopped
• 1/2 cup ketchup
• 1 cup shrimp (reserved from poaching shrimp) or clam juice
• 1 cup vegetable or tomato juice
• 2 large avocados, pitted and diced

Serve with:

• hot sauce
• Saltine crackers
• Tostadas

•  In a pot over medium heat, bring salted water into a boil. Add shrimp and cook for about 2 to 3 minutes or just until color changes. Drain shrimp, reserving 1 cup of the poaching liquid.
• Chill shrimp and reserved stock in the refrigerator for about 1 hour.
• In a bowl, combine shrimp, tomatoes, onions, cucumber, jalapeno, and cilantro. Add lime juice.
• Add ketchup and stir to combine.
• Add 1 cup shrimp stock or clam juice and 1 cup vegetable juice (or use 2 cups Clamato juice).
• Add avocados. Season with salt to taste. Gently stir to combine.
• Refrigerate for about 10 to 15 minutes to allow flavors to meld.
• Divide into cocktail glasses and serve with saltine crackers or tostadas.