INGREDIENTS

• 1 pound of medium shrimp, raw or cooked
• Salt
• 1 cup chopped red onion
• 1 cup peeled and diced cucumber
• 1/2 cup chopped celery
• 1 jalapeño, chopped
• 1 can (15 ounces) peeled whole tomatoes, chopped OR 1 1/2 cups chopped fresh tomatoes
• 1/2 cup ketchup
• 1/4 cup chopped cilantro
• 2 tablespoons lemon juice
• 1 to 4 tablespoons hot sauce, such as Crystal Tabasco, to taste
• 1 avocado, cut into pieces

INSTRUCtions

• If you are using raw shrimp, wash them well, peel and devein them.
• To cook the shrimp: in a medium pot with boiling water, add two teaspoons of salt and cook the shrimp about 3 minutes or until they are ready, with a pink like color. Remove and drain water.
• Transfer cooked shrimp to a bowl.
• With cooked shrimp, separate one half of the shrimp and cut them into pieces. The other half of the shrimp will be used at the end to serve the dish.
• Mix the shrimp with other ingredients:
• Place the cut shrimp in a bowl with chopped red onion, cucumber, celery, jalapeño, tomatoes, tomato sauce, coriander, lemon juice and hot sauce.
• Combine all the ingredients so that everything is gently incorporated. Place the bowl in the refrigerator for an hour or up until serving.
• When ready to be served, add the salt, the hot sauce to taste, the chopped avocado and mix everything.
• Place the remaining whole shrimp in the cocktail so that they sit at the top.
• Cocktail can be served in individual cups or in small bowls with tortilla chips on the side.