Mexican Shrimp Cocktail (Coctel de Camarón)

In a large pot, bring water to a boil with a quarter of a red onion, garlic cloves, and bay leaves to create an aromatic broth.

Add the shrimp to the boiling water and season with shrimp bouillon powder.

Cook for about 5 minutes, or until the shrimp are pink and curled into a 'C' shape. Do not overcook.

Remove the shrimp from the pot and immediately transfer them to an ice bath to stop the cooking process. Reserve about 1 cup of the shrimp cooking liquid (consommé).

While the shrimp cool, prepare the vegetables: finely dice the cucumbers, jalapeños, red onion, and tomatoes. Finely chop the cilantro.

In a very large mixing bowl, combine the Clamato juice, fresh lime juice, Maggi sauce, Worcestershire sauce, orange soda, ketchup, and hot sauce.

Add the lime pepper and orange pepper seasonings, followed by the reserved shrimp broth. Stir well to combine.

Taste the sauce and adjust seasonings as needed. It should be well-seasoned and flavorful.

Add all the diced vegetables and chopped cilantro to the sauce.

Add the cooled, cooked shrimp to the bowl and mix everything together until well combined.

Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld and the cocktail to chill completely.

Serve cold in a large cocktail glass or bowl. Garnish generously with sliced or diced avocado and an extra dash of hot sauce if desired. Serve with tostadas, saltine crackers, and lime wedges on the side.