Ensalada de Camaron (Shrimp Salad)

• 6 cups fish stock or water
• 1 small white onion, unpeeled
• 2 garlic cloves, unpeeled
• 3 bay leaves
• 10-12 black peppercorns
• 1 1/2 teaspoons salt, or to taste
• 1 pound shrimp (sold as 16 - 20 count) in the shell
• Juice of 1 lime
• 3 tablespoons olive oil
• Freshly ground black pepper
• 1 fresh white onion (see above) or 1 medium-small red onion, sliced into thin half moons
• 3 jalapeno chilies
• 1 ripe Mexican-type avocado (Hass or Fuerte), finely diced
• 10 cilantro sprigs, stripped of leaves

1. Place the fish stock or water, onion, garlic, bay leaves, peppercorns and 1 teaspoon of salt in a medium-sized saucepan or small stockpot.
2. Bring to a boil over high heat, cook uncovered for 10 minutes to infuse with the flavors.
3. Add the shrimp and cook, uncovered, for about 2 minutes, or until the shrimp turn pink.
4. Quickly cool by emptying into a colander set under cold running water.
5. Drain thoroughly.
6. Peel the shrimp and cut lengthwise into halves.
7. In a small bowl, combine the lime juice and olive oil with a generous grinding of black pepper and about 1/2 teaspoon more salt.
8. Place the shrimp in a large bowl with the bulb onion, chilies, avocado and cilantro.
9. Pour the lime juice dressing over the salad ingredients and toss to distribute evenly.
10. Taste for seasoning and add a little more salt and pepper if desired.
11. Serve at once.

fish stock, white onion, garlic, bay leaves, black, salt, shrimp, lime, olive oil, freshly ground black pepper, fresh white onion, chilies, avocado, cilantro

Taken from www.foodandwine.com/recipes/aspen-2003-ensalada-de-camaron-shrimp-salad (may not work)