Camarones Estilo Barbachano Ponce from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• 4 pounds raw shrimp
• 1 carrot, scraped and cut into thin strips
• 1 celery rib with leaves
• 1 bay leaf
• 1 small dried hot red pepper
• 12 peppercorns
• 1 teaspoon salt, or more
• ½ cup thinly sliced onion (the slices should be almost transparent)
• 2 cups salad oil
• 1 ripe avocado, peeled, seeded and cubed
• Chopped parsley
• Freshly ground black pepper
• 3 medium tomatoes, peeled, seeded and chopped
• 2 garlic cloves, finely minced
• 1 cup vinegar