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Ingredients

• ½ cup plus 2 Tbs fresh lime juice
• 1 generous pound unpeeled, smallish shrimp
• ½ medium white onion, chopped into ¼ inch pieces
• 1/3 cup fresh cilantro, chopped into ¼ inch pieces
• ½ cup ketchup
• 1-2 Tbs vinegary Mexican bottled hot sauce
• About 2 Tbs olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
• 1 cup diced peeled cucumber or jicama (or ½ cup of each)
• 1 small avocado, peeled, pitted, and cubed
• Salt
• Several lime slices for garnish
• Tostadas or tortilla chips for serving

Description

Great Recipe By Rick Bayless From The Book "Mexico One Plate At A Time." A Must-try. To Cook The Shrimp, Bring 1 Quart Salted Water To A Boil And Add 2 Tbs Of The Lime Juice. Scoop…

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