Ingredients:

Shrimp and Shrimp Stock

• 1 red bell pepper, quartered
• 1 large red tomato
• 1/2 yellow onion, quartered
• 3 unpeeled garlic cloves
• 2 pounds unpeeled raw jumbo shrimp
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 2 quarts tap water
• 1 celery stalk, coarsely chopped
• 3 bay leaves
• 1 teaspoon saffron threads
• 1/2 teaspoon black pepper

Cocktail Sauces:

• 3/4 cup ketchup
• 1/4 cup fresh lime juice (from 2 limes)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Mexican-style hot sauce (such as Valentina or Salsa Huichol)
• 2 teaspoons adobo sauce (from can of chipotle chiles in adobo)
• 1 cup finely chopped red onion
• 1 cup 1/4-inch-cubed tomato
• 1 cup 1/4-inch-cubed seeded cucumber
• 1 serrano chile, seeded and finely chopped (about 2 teaspoons) (optional)
• 1 medium-size ripe avocado, chopped (about 3/4 cup)
• 3 tablespoons chopped fresh cilantro
• Saltine crackers, for serving

Direction:

• Make the shrimp and shrimp stock: Heat a large cast-iron skillet over Add bell pepper, tomato, onion, and garlic; cook, turning occasionally, until vegetables are charred in spots and slightly softened, about 15 minutes.
• Meanwhile, peel and devein shrimp, leaving tails on; reserve in a large bowl, toss together peeled shrimp and 1 teaspoon salt. Cover and chill until ready to use.
• In a large saucepan, bring 2 quarts water, charred vegetable mixture, celery, and bay leaves to a boil over medium-high. Reduce heat to medium-low, and simmer, lightly mashing stock with a slotted spoon, until stock is light red, about 30 Pour through a fine wire-mesh strainer into a bowl: discard solids. Wipe saucepan clean and return strained shrimp stock to saucepan. Add saffron, black pepper, and remaining 1 tablespoon salt. Bring to a simmer over medium-high. Reduce heat to medium, and gently simmer until saffron has bloomed and the stock is rich red, about 10 minutes. Add shrimp; cook, stirring occasionally, until just cooked through, 2 to 3 minutes. 4- Using a slotted spoon, transfer shrimp to a colander; rinse under cold running water to stop the cooking process. Drain well. Pour stock through a fine wire-mesh strainer into a large measuring cup, discard solids. Set shrimp aside.
• Make the cocktail sauce: In a medium bowl, stir together ketchup, lime juice, Worcestershire, hot sauce, and adobo sauce until Add onion, tomato, cucumber, serrano, and shrimp; stir to coat. (The sauce should be tart, spicy, and assertive; the flavors will mellow out once you add it to the stock.)
• Ladle 3/4 cup shrimp stock into four to six large coupe or shrimp cocktail glasses; reserve remaining stock for another use. Add about 1 cup shrimp mixture to each cocktail glass; top with avocado and serve with saltines.