Ecuadoran Shrimp Cocktail (Coctel de Camarones) Recipe

• 4 1/2 pounds small shell-on shrimp
• 1/2 cup ketchup
• 1/2 cup freshly squeezed orange juice
• 1/4 cup lightly packed, finely grated horseradish (about 1/2 ounce)
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons Tabasco or other hot sauce
• 1 teaspoon lightly packed, finely grated orange zest
• 3 medium avocados
• 1 cup red onion, small dice

1. Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring it to a simmer over medium heat.
2. Add shrimp and poach until they are pink and firm, about 7 minutes.
3. Drain and cool the shrimp, then peel and devein them; set aside.
4. Combine ketchup, orange juice, horseradish, lemon juice, hot sauce, and orange zest in a large, nonreactive bowl and stir until combined.
5. Halve avocados lengthwise and .
6. Peel each half, place it cut side down on a cutting board, and cut into medium dice.
7. Fold diced avocado, onion, and poached shrimp into the sauce.
8. Adjust the seasoning as desired, cover, and chill in the refrigerator until ready to serve.

shell, ketchup, freshly squeezed orange juice, lightly packed, freshly squeezed lemon juice, hot sauce, lightly packed, avocados, red onion

Taken from www.chowhound.com/recipes/ecuadoran-shrimp-cocktail-coctel-de-camarones-11210 (may not work)