From: Nancy,.SanFran

Camarones En Escabeche (Marinated Shrimp)
Published Sunday, April 30, 2000, in the Miami Herald
Makes 6 servings.

1 medium yellow onion -- chopped
1 bay leaf
1 1/2 teaspoons sea salt -- (divided)
2 pounds medium-sized shrimp
2 large tomatoes -- seeded and diced
1 red onion -- diced
1 teaspoon Tabasco sauce -- (add more or less, depending on your courage)
1/2 bunch fresh cilantro -- leaves only, chopped
Juice of 3 limes
1 Haas avocado
2 limes -- quartered

In a large pan, bring 2 quarts of water to a boil with onion, bay leaf and 1 teaspoon salt. Add the shrimp and cook at medium-high heat for about 2 minutes, just until the shells turn pink. Remove from the heat. Strain the cooking liquid into a bowl and reserve. Discard bay leaf and onion. Allow shrimp to cool for a few minutes, then peel and devein.

To prepare the sauce, place tomatoes, red onion, Tabasco sauce, cilantro, lime juice and 1/2 teaspoon salt in a bowl. Add about half a cup of the reserved cooking liquid, mixing well. Add shrimp and stir to coat. Cover and refrigerate for a few hours.

Just before serving, dice the avocado and toss gently with the shrimp. Adjust seasoning. Serve in small glasses with lime wedges and additional Tabasco.