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1
For the shrimp: Peel the shrimp and save the shells for stock.
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2
In a 4-quart pot over medium heat, add oil.
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3
Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes.
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4
Add the salt and pepper, lime juice, and reserved shrimp shells and stir.
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5
Add the water, bring to a boil and simmer for 10 minutes.
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6
Pour the stock through a strainer into a bowl or another pot.
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7
Discard the vegetables and shells and reheat the stock.
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8
Add the shrimp and simmer until just cooked, about 3 to 4 minutes.
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9
Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour.
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10
In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently.
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11
For each serving, place a lettuce leaf in a pretty bowl or a martini glass.
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12
Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving.
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13
Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.
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14
*Cook's Note: Pico de gallo is a very simple fresh salsa made by finely chopping fresh tomato, onion, cilantro, and jalapeno.
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15
Season the mixture with some fresh lime juice and salt, to taste.
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16
Any recipe or a commercial fresh salsa is fine.
