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Ingredients

• 1 pound (71 to 90 pieces per pound) peeled, cooked small shrimp
• 3/4 cup ketchup
• 1/4 cup Mexican hot sauce (such as Valentina or Tamazula)
• 1/2 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
• 2 to 3 tablespoons fresh lime juice
• 1 small white onion, cut into 1/4-inch pieces
• 3/4 cup clam juice, shellfish stock, or water
• Salt
• 1 ripe avocado, pitted, flesh scooped from the skin and sliced crosswise
• 2 to 3 dozen crackers (standard issue saltines or artisanal crackers) or 8 to 12 ounces of tortilla chips
• 2 limes, cut into wedges

Description

Serious Eats