Roasted Tomato Shrimp Cocktail - Rick Bayless

Ingredients

• 1 pound tomatoes OR 1 1/2 cups canned fire-roasted diced tomatoes (preferably fire roasted), well drained (you will need about 3/4 of a 28-ounce can)
• 1 small red onion, sliced about 1/4-inch thick
• 3 garlic cloves, peeled and cut in half
• 1 tablespoon olive or vegetable oil
• 2 tablespoons balsamic or sweet sherry vinegar
• 2 tablespoons brown sugar
• 1/4 cup Tamazula hot sauce, or whichever is your favorite Mexican offering)
• Salt
• 12 ounces cooked medium-size shrimp, peeled and deveined
• 1 small avocado, pitted, flesh scooped from the skin and cut into 1/2-inch cubes
• 3 tablespoons chopped cilantro