Mexican Shrimp Cocktail

Mexican Shrimp Cocktail 3 Roma or plum style tomatoes, diced 1/2 cup diced red onion 1/3 cup chopped cilantro 1 jalapeno, seeded as desired and finely diced 2 fresh limes Salt, to taste (plus additional to cook shrimp if needed) 1 (12 ounce) jar cocktail sauce 1 pound peeled and deveined shrimp, cooked or raw (see instructions below for raw shrimp) 2 ripe avocados, chopped Serve with tortilla chips and beer! In a large mixing bowl combine diced tomatoes, diced onion, chopped cilantro, and finely diced jalapeno. Squeeze mixture with the juice of one lime, season with a little salt, and toss together with a spoon. Add the entire jar of cocktail sauce and stir till combined. Place bowl in the refrigerator. If using cooked shrimp, skip to next step. If using raw shrimp, rinse with cold water and drain well. Remove tails if necessary. Bring a large pot of water to boil on the stove. Drop in about one tablespoon of salt. Add shrimp and cook for two minutes; no longer. Drain hot water from pot and cover the shrimp with cold water to cool them down and stop them from cooking further. Drain well and transfer the shrimp to a cutting board. Cut each shrimp into two or three pieces to desired size. Transfer chopped shrimp to the chilled bowl of tomato/cocktail sauce mixture and stir well to combine. If desired, bowl can be covered with plastic wrap and refrigerated for several hours at this point until ready to assemble shrimp cocktails. When ready to serve, remove pits and chop avocados. Squeeze juice from remaining lime over the top of the chopped avocado. To serve in a large bowl, garnish top of the shrimp cocktail with the avocado and allow people to serve themselves. For individual servings in martini glasses, layer a heaping spoonful of the shrimp cocktail mixture in the bottom of each glass. Add a generous layer of avocado. Fill glasses to the top with more shrimp cocktail and garnish the top with some of the avocado.