Spicy Mexican Shrimp Cocktail

Ingredients

• 1 pound (450 g) large raw shrimp, peeled and deveined
• 4 cups (950 ml) water
• 1 tablespoon (15 g) salt
• 1 teaspoon (5 g) black peppercorns
• 1 cup (240 ml) tomato juice
• ¼ cup (60 ml) fresh lime juice (about 2 limes)
• 1 tablespoon (15 g) finely chopped jalapeño (adjust to taste)
• 1 tablespoon (15 g) Worcestershire sauce
• 1 cup (150 g) diced tomatoes (fresh or canned, drained)
• ½ cup (75 g) diced cucumber
• ½ cup (75 g) diced avocado
• ¼ cup (60 g) chopped red onion
• ¼ cup (15 g) chopped fresh cilantro
• Salt and pepper to taste