Grilled Swordfish and Mexican Shrimp Cocktail Baja Style - Santa Monica Seafood Market & Cafe

Ingredients

• 4 ea 6oz Swordfish fillets, thick cut
• 1 Tbsp. Olive Oil (or any oil of your choice)
• 2 lb 21/30 size Mexican Shrimp, peeled and deveined
• 1 pc Bay leaf (dry or fresh)
• 2 pc Garlic cloves to taste
• Salt and pepper to taste
• 1 cup Shrimp Stock, chilled from poaching
• ¼ cup Ketchup
• ½ cup Chipotle Salsa (or a good salsa)
• 1 Tbsp. Lime juice
• ½ cup Tomato, small dices
• ½ cup Cucumber, small dices
• 2 Tbsp. Red onion, fine dices
• ½ bunch Cilantro, finely chopped
• Pez Powder Jalapeño
• 2 ea Avocado, halves
• 4 ea Lime wedges