Cinco De Mayo Shrimp Cocktail

• 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

1. 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.
2. 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.
3. Peel shrimp, leaving tails on; devein, if desired.
4. 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.

tomatoes, red onion, fresh cilantro, pepper, garlic, lime juice, sugar, salt, chili powder, pepper, water, fresh shrimp, avocado, lime slice, limeflavored tortilla chips

Taken from www.food.com/recipe/cinco-de-mayo-shrimp-cocktail-156019 (may not work)