How To Poach The Shrimp:Bring a large stockpot halfway filled with water to a boil. Add in the shrimp boil and the kosher salt. Lower the heat to a gentle simmer and add the shrimp. Poach 4-5 minutes or until shrimp is opaque and curls into a soft "c" shape.

Remove the shrimp from the poaching liquid and spread it out on a baking sheet. Chill while you prepare the other ingredients.

Mexican Shrimp Cocktail Tomato Sauce:
In a large bowl, whisk together the orange Jalitos soda, ketchup, tomato juice, and fresh lime juice. This will create the base of the shrimp cocktail and allow you to make more juice, if you like more. Taste for seasoning.

To this juice, add the finely diced white onion, diced roma tomato, small diced jalapeno (seeded if you prefer less spicy), and avocado. For the fresh cilantro, just add as much freshly chopped cilantro as you prefer (usually 1/4 c. for us), or leave it out entirely if you do not like cilantro. There is no substiute for cilantro. (Watch the video if you have any questions about how to dice these veggies.)

When the shrimp is chilled, peel the shrimp and devein it (if it has not been deveined) by cutting into the back of the tail just slightly until you see a black band running along the shrimps body. Discard this down the drain.

You may prefer to chop the shrimp into smaller bites depending on how large of shrimp you were able to acquire for this recipe. When the shrimp is chopped add it into the tomato sauce and fold it into the fresh veggies. Then taste for seasoning as the final shrimp cocktail may need more salt or lime, if so desired. This can marinate in the refrigerator overnight or you can serve it immediately.

This dish is best served chilled with tortilla chips. You can eat it with a spoon or scoop up hearty bites of it with tortilla chips. In the Yucatan, they use only very crisp, thick corn tortilla chips which are sold at many Mexican grocery stores. The dish looks beautiful in tall glasses where you can see all the pretty colors. Enjoy!