Jose's Blue Sombrero Shrimp Soup

My friend Edith claims she could eat her weight in this soup. I have not tried this yet, but plan to make it for her sometime as a surprise and have posted it for safe keeping. It looks quite easy and tasty!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3 1⁄4 cups water
• 3⁄4 cup tomato sauce
•  salt
• 2  lbs  uncooked medium shrimp, heads removed, shells on
• 1  large tomatoes, diced
• 1⁄2 medium  white onion, diced
• 1  jalapeno, seeds removed, finely diced
• 16  sprigs fresh cilantro, chopped
• 1  avocado, peeled, seed removed and diced
• 4  lime slices
• 4  lime wedges
•  crackers (optional) or  corn tortilla strips (optional)

Directions

1. In a large saucepan, combine water and tomato sauce.
2. Add salt to taste and bring to a boil.
3. Add shrimp and cook 3 minutes.
4. Strain shrimp from stock (saving stock).
5. Place stock back into saucepan and keep warm with low heat.
6. Cool shrimp in ice water.
7. Peel shrimp when cool and set aside, discarding shells.
8. Between 4 large bowls, divide tomato, onion, jalepeno, cilantro and avocado.
9. Put shrimp back into warm broth to rehat for approximately 1 minute.
10. Divide shrimp and broth among bowls.
11. Float a lime slice in each bowl.
12. Serve with a lime wedge along side and with crackers or tortilla strips if desired.