Yield: 10 servings
1 lb large shrimp, uncooked, peeled and deveined
15 oz Ketchup
1 cup medium tomato, chopped
1/4 cup onion, chopped
1 jalapeno, seeded and finely chopped
1/4 cup cilantro, chopped
1/4 cup lime, juiced
1 tsp Tabasco
2 avocados, seeded and peeled
1 tsp salt
Bring 3 quarts water to a boil in 4 quart saucepan, then add 1 teaspoon salt; cook shrimp in boiling water until they form into the shape of the letter "C"; Remove from heat; drain, cool, then cut shrimp in half.
Combine tomato sauce, tomato, onion, jalapeño, cilantro, lime juice and Tabasco in a large glass bowl; add cooled shrimp, and refrigerate at least one hour.
Chop avocados coarsely; stir into shrimp mixture and serve.