My sister made this this past weekend. Wonderful tasty stuff.

Mexican Shrimp Cocktail

Serves 4-6

16 - 20 large, raw peeled and deveined shrimp (or precooked cocktail
shrimp)
2 medium ripe tomatoes, diced
1 avocado, peeled and diced
1/2 medium red onion, peeled and diced
1 jalepeno pepper, minced
1 cup chopped cilantro
limejuice and salt to taste
corn tortilla chips on the side

To cook the raw, peeled and deveined shrimp, start them, just covered, in
a pot of cold water. Throw in some slices of lemon, red pepper flakes and
some herbs if you like. Place the pot on high heat and the shrimp will be
done just as the water starts to simmer. Shock the shrimp in an ice bath
to stop the cooking. (Or skip this whole step by buying pre-cooked
cocktail shrimp!) While the shrimp are cooking and cooling, there's time
to dice the tomatoes, red onions, avocado, cilantro and jalepenoes for the
salsa. Mix everything in a bowl with salt and limejuice to taste. Serve
the shrimp on the side of the salsa and, for an added touch of Mexico,
serve some corn tortilla chips on the side as well!

HINTS:
This isn't as easy to dip as traditional cocktail sauce so keep a spoon
handy for topping the shrimp as you go!

Source:
<http://www.rnews.com/food/Recipe_2004.cfm?ID=29499&rnews_story_type=37&floyd _story_type=1&category=1&startrow=6>

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