Mexican Shrimp Cocktail

The tomatoes are beginning to ripen!  I'm thinking Gazpacho.  But this Mexican Shrimp Cocktail has some of the same ingredients -- plus Shrimp.  This recipe is from "Mexican Mania, by Cathy Arkle"

Ingredients

• 1 pound shrimp
• 1 tomato, peeled, seeded and chopped
• 1 teaspoon coarse salt
• ⅓ cup lime juice
• ½ small red onion, sliced
• 1 small garlic clove, finely chopped
• ½ jalapeno chile, seeded and finely chopped
• ½ red bell pepper, roasted, skinned and cut into julienne
• 1 tablespoon canned chipotle chile, drained and chopped
• ⅓ cup extra virgin olive oil
• leaves from 6 cilantro sprigs, chopped
• 1 ripe avocado, peeled, pitted and cut into ½ inch cubes

Instructions

1. Bring about 5 cups of water to a boil in a pot. Submerge the shrimp in the boiling water for 30 seconds, quickly remove with a slotted spoon and let cool. Peel and devein the shrimp.
2. Toss the tomato chunks in coarse salt and drain in a colander for 30 minutes.
3. At least 1 hour before serving, toss together the shrimp and the rest of the ingredients except the avocado. Season with salt and pepper and toss gently. Refrigerate for at least 1 hour, and up to 6 hours until ready to serve.
4. Stir in the avocado and serve.