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1
Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler.
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2
Line a rimmed baking sheet with aluminum foil.
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3
Place the tomato halves on it, cut side down. Broil until the tomatoes are softened and slightly charred (10-12 minutes). Allow to cool to room temperature.
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4
Combine 4 quarts water, 1/4 cup lime juice and 2 tablespoons salt in a large saucepan and bring to a boil over high heat.
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5
Add the shrimp and cook until they are fully cooked (about 3 minutes) . They should be bright pink-orange, curled and firm but not hard.
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6
Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover and refrigerate until cold.
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7
Combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
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8
When ready to serve, pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro and jalapeno. Stir gently to mix.
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9
Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.
