Peel and devein the shrimp, reserve the skins. Wash shrimp and pat dry, then set aside.
Place the shrimp skins, along with celery stalks, onion wedge, garlic, bay leaves, thyme, as well as salt and pepper in a pan. Then add 3 cups of water and simmer for about 15- 20 minutes.
In the meantime, dice the tomatoes, cucumbers, onion, jalapeño peppers, avocado and cilantro.
With a slotted ladle, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up. Don’t forget that shrimp cook super fast.
Pull out the shrimp after the short bath and place on ice to stop all residual cooking. Wait until the broth has cooled down and pour about 1 ½ cups of broth into a bowl
Then add the ketchup, hot sauce, juice of 2-3 limes and salt and pepper to taste.
Chop the cooled shrimp and then add the shrimp and the diced vegetables to the broth. Mix and then add more lime, hot sauce or salt and pepper as needed.
Serve with crispy corn chips.
