Coctel de Camarones (Mexican Shrimp Cocktail)

Instructions

1. Bring water and salt to boil in medium saucepot. Stir in shrimp. Poach 2 minutes, just until pink. Remove and immediately place in an ice bath to chill. 
2. Mix Clamato, ketchup, horseradish, lime juice and Hot Sauce in medium bowl until well blended. Add onion, jalapeño (if using) and cilantro. 
3. Drain shrimp and pat dry; cut into thirds. Add shrimp to sauce mixture, stirring to mix well. Cover and refrigerate 1 to 2 hours.
4. When ready to serve, stir in avocado. Serve in 4-ounce bowls or cups with saltines or tortilla chips for dipping. Garnish with lime wedges.