5 lb. large shrimp, shelled, deveined and cooked in salted 3T water with 3 carrots sliced, 3 stalks celery including leaves.
3/4 C cucumber, peeled, seeded, and diced
3/4 C red onion, chopped fine
3–4 T cilantro, chopped
3–4 t jalapeño pepper, chopped/diced
juice of 4 small limes
Combine shrimp, cucumber and red onion. Toss in the cilantro, jalapeño pepper and lime juice. Cover, marinate for at least 1 hour.
Cocktail Sauce
18 oz ketchup
1 1/2 oz grated horseradish
3 T Worchestershire sauce
6 t tabasco or to taste
In a bowl, combine sauce ingredients and pour over marinating shrimp and toss gently.
Garnish
3 ripe avocados peeled, seeded, and diced. Fold into shrimp mixture. Divide mixture among glasses. If you want, garish with a slice of cucumber.
Optional: splash a little peppered vodka on top.
Assemble just 1/2 hour before serving. If more than that, the ketchup will turn a little brown.