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Rinsing the shrimp in a colander under cool running water.
Remove its shell and tails. Peeling the shrimp from the underside by the swimming legs is easier. The shells come off very quickly that way.
With the help of a paring knife, devein the shrimp, making a shallow cut along the back of the shrimp. Remove the exposed vein and wipe the knife blade with a paper towel.
Start boiling 6 cups of water in a large stockpot with the onion, garlic, bay leaf, and a small thyme branch.
Once it starts boiling, add the shrimp and cook for 2 minutes.
After 2 minutes, remove the pot from the heat and drain the shrimp into a colander.
Let the shrimp cool for at least ½ hour.
Note: Make sure to reserve about 1 ½ cup of the shrimp cooking broth. You'll need this for later.
In a large bowl, add the ketchup, followed by the hot sauce, lime juice, and shrimp broth.
Mix everything and season with salt and fresh ground pepper.
Once the shrimp have cooled down, divide the shrimp into four (4) cups.
Pour some sauce over the shrimp and top with the avocado, onion, and cilantro.
For everyone’s taste, serve alongside olive oil, extra hot sauce, lime wedges, and Saltine Crackers.