Rinse the shrimp in a colander under cool running water. Remove shrimp shell and tails. It is easier to peel the shrimp starting from the underside, by the swimming legs. The shells come off very easily that way.
With the help of a paring knife, devein the shrimp, making a shallow cut along the back of the shrimp. Remove the exposed vein and wipe knife blade with a paper towel.
Start boiling 6 cups of water in a large stock pot with ½ a medium onion, 1 bay leaf, and a small Thyme branch. Once it starts boiling, add the shrimp and cook for 2 minutes.
After 2 minutes, remove the pot from the heat, and move the shrimp into a colander to drain. Let the shrimp cool for at least ½ hour. Reserve about 1 ½ cup of the shrimp cooking broth.
If you can’t wait to try the shrimp until they’re cooled, you can just eat them as a snack with lime and Habanero sauce!
In a large bowl, place the ketchup sauce.
Add the Habanero Sauce, lime juice, and shrimp broth. Season with salt and fresh ground pepper.
Once the shrimp have cooled, divide into four (4) cups, pour some sauce over the shrimp, and top with the avocado, onion, and cilantro. For everyone’s personal taste, serve alongside olive oil, Habanero Sauce, lime wedges and Saltine Crackers.