Adapted from Mexico: The Cookbook by Margarita Carrillo Arronte
1 ½ pounds fresh shrimp, peeled
½ cup ketchup
1-2 smoked chipotle chiles in adobo
1 cup orange juice
4 tomatoes, seeded and chopped
1 ¼ cups finely chopped cilantro
1 onion, finely chopped
1 avocado, peeled, pitted, and sliced
extra virgin olive oil, for drizzling
saltine crackers, to serve
lemon juice, to serve
Bring a large saucepan of lightly salted water to a boil over medium-high heat. Add the shrimp and cook for 1-3 minutes, or until they are pink and opaque. Drain and rinse in a colander under cold running water and chop.
Put the ketchup, chile, orange juice, and 1 cup water in a food processor or blender and process until thoroughly combined. Pour the mixture into a bowl and fold in the shrimp.