My friend Nina claims that Mexicans usually eat this dish with lots of jalapeno after a night of drinking, because they say it helps with the hangover. Nina's recipe didn't provide much information about the quantities of the ingredients - probably because it's the kind of dish she just throws together. Here's how I made it:
1 pound cooked, shelled & deveined shrimp
1 15-ounce bottle tomato ketchup (I used Heinz Hot & Spicy)
1 avocado, peeled, pitted and diced
1/4 cup chopped onion
1/2 cup chopped fresh cilantro
1/4 cup lemon or lime juice
1 teaspoon grated lemon or lime zest (my addition to the recipe)
as many chopped jalapenos as you feel you can handle
Combine all the ingredients in a bowl. Cover and chill for 3 hours so the flavors can develop.
Eat with tortilla chips or crackers.