Central American Shrimp Salad & Its Side-Kick Cocktail

Step 1: Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring to a simmer over medium heat.

Step 2: Add shrimp, and poach until shrimp are pink and firm, about 5-7 minutes. Keep an eye out so that it won't overcook and become dry and rubbery. Once it turns pink, it's done.

Step 3: Drain and cool.

Step 4: Peel and devein shrimp; set aside.

Step 5: Combine ketchup, orange juice, horseradish, lemon juice, Tabasco, and orange zest in a large bowl and stir until combined.

Step 6: Halve avocados lengthwise and remove pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice.

Step 7: Fold diced avocado, onion, and poached shrimp into sauce.

Step 8: Adjust seasoning as desired, cover, and chill in the refrigerator until ready to serve.

NOTE: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This shrimp can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel, dice, and sprinkle avocado over the top of the cups and serve