• Peel and deveined the shrimp. Reserve the shells.
• Make the broth: In a medium pot, add the water, onion, garlic, bay leaf and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.
  4 cups water (1 liter), ¼ large white or yellow onion, 1 large fresh garlic clove, 2 bay leaves, 1 teaspoon kosher salt, 1 pound raw medium or large shrimp (500g) about 30 large shrimps (see note #1)
• Remove the shrimp shells from the broth and discard.
• Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).
• Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.

Make the shrimp cocktail

• In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
  8 oz Clamato juice, ¼ cup ketchup, ⅓ cup lime juice (about 3 or 4 juicy limes), 1 teaspoon Maggi seasoning, 2 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.), 2 Tablespoons Your favorite hot sauce such as huichol (my favorite), cholula, valentina, etc.
• In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño (or serrano), cilantro, salt & pepper. Add the broth & clamato mixture and mix to integrate. Add the chopped avocado and mix gently to integrate.
  2 large cucumbers, 1 small onion, 2 medium tomatoes , 2 large jalapeños or 1 serrano pepper, ½ cup chopped cilantro, 1 teaspoon kosher or sea salt to taste, black pepper to taste, 1 large avocado or 2 medium ones (or more according to taste)
• Chill coctel for at least 30 minutes in refrigerator. Serve in bowls or large seafood cups with tostadas, saltines or tortilla chips on the side. A slice of lime is always a must too.