Gently toss to prevent breaking down the avocado. Add the cooked (cooled) shrimp, chopped tomato, onion and cilantro. Avocados should be chopped and added just before serving up the shrimp cocktail. The shrimp can be made a day in advance and chilled until ready to serve. In a large saucepan, bring 2 quarts water, charred vegetable mixture, celery, and bay leaves to a boil over medium-high. Toss to coat. In a large bowl, combine catsup, lime juice and hot pepper sauce. For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl.

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