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If using uncooked shrimp, bring salted water to a boil, add shrimp and cook for 2–3 minutes or until pink and opaque. Drain immediately and cool completely.
In a large bowl, combine tomato juice, lime juice, ketchup, Worcestershire sauce (if using), hot sauce, salt, and pepper. Stir thoroughly to blend.
Add onion, cilantro, cucumber, tomatoes, and jalapeños to the bowl. Mix well and refrigerate for 10 minutes to meld flavors.
Gently fold the cooled shrimp into the vegetable mixture, ensuring even coating.
Cover and refrigerate for at least 30 minutes to fully infuse flavors.
Ladle the mixture into glasses or bowls. Garnish with diced avocado immediately before serving. Accompany with tortilla chips or saltine crackers.