Bryce ordered this on a whim from Los Sombreros and we were amazed at how tasty it was. But I didn't figure out until more than a year later that it wasn't just a quirky specialty of that restaurant and there were recipes out there. Here's one from Culinary Mexico (Daniel Hoyer) with a few modifications. It's pretty spicy, but oh so good...
1 pound peeled shrimp
1 c. chopped cucumber
1/2 c. chopped red onion
2 T. chopped chipotle (canned, in adobo sauce)
1 T. adobo sauce (from chipotles)
1/3 c. catchup
1/3 bunch cilantro (leaves), chopped
3 avocados, chopped
3 chopped tomatoes (peeled)
8-10 oz. spicy tomato-clam juice (like Clamato)
salt & lime juice to taste
Boil and cool shrimp.
Mix all ingredients. Serve with saltines (traditional, if you can believe it) or tortilla chips.