Chop the Jalapeño Pepper (1), Fresh Cilantro (2 tablespoon), Tomato (1 cup), and finely chop the Red Onion (1/2 cup).
Deseed and finely chop the Cucumber (1/2 cup).
Juice the Lime (1).
Peel and devein the Shrimp (0.5 pound).
Bring the Water (3 cup) to a boil. Add the Chicken Stock Powder (1 teaspoon) and stir in well. While the water is starting to boil, place a bowl of ice water in the sink.
Add shrimp to the boiling water, and stir. The shrimp will cook very quickly, in only a few minutes. Once they are pink and no longer transparent, reserve 1/4 of shrimp cooking liquid. Turn off heat, and drain shrimp. Place in ice water.
In another bowl, mix the Tomato Juice (1 cup), 1/4 of shrimp cooking liquid, Ketchup (1/2 cup), lime juice, Worcestershire Sauce (1 teaspoon), tomato, cucumber, red onion, cilantro, and jalapeño pepper. Season with Salt (to taste) and mix.
Drain the shrimp, and add to the tomato mixture. Mix again. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes and for a max of 12 hours.
Chop the Avocado (to taste). Serve shrimp over Tortilla Chips (to taste) and top with avocado. Enjoy!