3 tablespoons olive oil
Freshly ground black pepper
1fresh white bulb onion or 1 medium or small red onion, sliced into thin half moons
3 jalapeño chiles, seeded if desired and julienned
1 ripe avocado, finely diced
10 cilantro sprigs, stripped of leaves
Directions:
Place the fish stock or water, onion, garlic, bay leaves, peppercorns, and 1 teaspoon salt in a medium-sized saucepan or small stockpot. Bring to a boil over high heat, cook uncovered for 10 minutes to infuse with the flavors. Add the shrimp and cook, uncovered, for about 2 minutes, or until the shrimps turn pink. Quickly cool by emptying into a colander set under cold running water. Drain thoroughly. Peel and cut lengthwise into halves.
