Ingredients :

• The shrimp — Choose medium or large shrimp, peeled and deveined. Frozen works great—they cook directly in simmering water. The key: do not overcook them. As soon as they turn from translucent gray to opaque pink and curl into a C-shape, they are ready.
• The tomato juice — This is the base of the broth. A good plain tomato juice does the trick. If you can find Clamato (tomato and clam juice), use it: it adds a briny depth that suits the dish perfectly. Otherwise, a dash of Worcestershire sauce in classic juice compensates well.
• The avocado — It must be ripe but not mushy. The skin should give slightly under thumb pressure without sinking in. Too firm, it has no taste. Too soft, it turns into mush in the glass. Cut it into cubes just before serving.
• The lime — No bottled stuff. Squeeze real limes—the fresh acidity is what balances the entire recipe. Plan for 3 limes for 4 people and keep one for cutting into wedges for serving.