Cóctel de Camarón (Mexican-Style Shrimp Cocktail)

Ingredients

• 1 ½ lb shell-on jumbo shrimp
• 1 tablespoon + 1 teaspoon kosher salt, divided
• 8 limes, for juice
• ½ sweet onion
• 1 large tomato
• ½ bunch fresh cilantro
• 1 small jalapeño pepper
• ½ cup ketchup
• ½ cup tomato-based vegetable juice
• ⅓ cup taco sauce
• 2 ripe Hass avocados
• 2 tablespoons habanero hot sauce
• Tostadas (optional, for serving)

Steps

1. Thaw shrimp, if needed. Prepare large bowl of ice water. Bring large saucepan of water and 1 tablespoon salt to a boil. Stir in shrimp and remove from heat. Let stand 2–3 minutes until shrimp are pink and opaque. Submerge shrimp in ice water; let chill to 40°F, then peel.
2. Juice limes (1/2 cup). Chop onion, tomato, and cilantro coarsely; place in large bowl. Chop jalapeño finely, discarding membranes and seeds if desired; add to bowl. Stir in ketchup, vegetable juice, lime juice, taco sauce, and remaining 1 teaspoon salt. Fold in shrimp. Chill mixture 1 hour.
3. Halve avocados, discard pits, and chop flesh finely. Divide shrimp mixture among 6 chilled cocktail glasses. Garnish with avocados. Serve with hot sauce and tostadas, if using.