First Step: Prepare the Poaching LiquidFill a large pot with 6 cups (1.4 L) of water. Add kosher salt, sugar, and optional aromatics such as onion, garlic, bay leaves, and peppercorns. Bring to a boil over medium-high heat to infuse flavors.

Second Step: Cook the ShrimpAdd the peeled and deveined shrimp to the boiling liquid. Reduce heat slightly to prevent a full boil and poach the shrimp for about 2 minutes, until they turn pink and opaque. Overcooking will make them tough.

Third Step: Chill the ShrimpImmediately transfer the cooked shrimp to a prepared ice bath to halt cooking and maintain a firm texture. Let them cool for 3 to 5 minutes.

Fourth Step: Prepare the Cocktail SauceIn a large bowl, combine tomato juice, clam juice (or Clamato), ketchup, freshly squeezed lime juice, Worcestershire sauce (if using), and Mexican-style hot sauce. Stir well until fully blended. Optionally, whisk in olive oil for added richness.

Fifth Step: Combine IngredientsDrain the shrimp and pat dry. Cut into bite-sized pieces, reserving some whole shrimp for garnish if desired. Add shrimp along with diced cucumber, finely chopped onion, and diced jalapeños to the bowl with cocktail sauce. Gently fold everything to coat the shrimp evenly.

Sixth Step: Chill and MarinateCover the bowl and refrigerate for at least 1 hour to allow flavors to meld. The cocktail can be kept chilled for up to 24 hours.

Final Step: Finish and ServeJust before serving, fold in diced avocado and chopped cilantro gently to maintain freshness and color. Arrange shrimp cocktail in individual glasses or serve out of a communal bowl. Garnish with whole shrimp, lime wedges, and additional hot sauce if desired. Complement with chips, tostadas, or crackers for texture.