Chef John’s take on this appetizer is unique and beautiful. He quickly cooks peeled, deveined shrimp in hot clam juice. The cooled shrimp are mixed into a vibrant gazpacho-like sauce made of cherry tomatoes, English cucumber, red onion, celery, jalapenos and cilantro. After chilling the mixture, Chef John stirs in cubed avocado and serves the cocktail in clear glass bowls. Get the recipe for Chef John's Mexican-Style Shrimp Cocktail.