Cinco De Mayo Shrimp Cocktail - cooking recipe

Ingredients

4 plum tomatoes, coarsely chopped
1/2 red onion, sliced
1/4 cup fresh cilantro, chopped
1 jalapeno pepper, seeded
2 garlic cloves
1/4 cup fresh lime juice
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 cups water
30 large fresh shrimp, unpeeled
1 large avocado, diced
lime slice, to garnish
lime-flavored tortilla chips

Preparation

Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Cover and chill sauce for up to a week.
Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours.
Peel shrimp, leaving tails on; devein, if desired.
Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails hanging down the sides of the glass; garnish, if desired, with lime slices. Serve with lime-flavored tortilla chips.