Chef John’s take on the shrimp cocktail is unique and beautiful. He starts with 1 pound peeled, deveined shrimp and cooks them on the stovetop in a bit of boiling clam juice. Next a wonderful red sauce base is started from fresh, quartered cherry tomatoes stirred with ketchup, the clam juice with shrimp removed, and freshly squeezed lime juice. A delicious mix of diced English cucumber, red onion, celery, jalapenos and cilantro are topped with Mexican hot sauce, cayenne and a dash of kosher salt get added. Chef John cuts the shrimps in thirds before folding them into the sauce and chilling all for at least three hours. What would any Mexican dish be without some fresh avocado? Add chopped pieces then serve this vibrant, tangy seafood cocktail in a clear glass bowl so you can enjoy how beautiful this dish is as well as delicious.