Shrimp Salad from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 6 cups Basic Fish Stock or water
• 1 small white onion, unpeeled
• 1 ripe Mexican-type avocado (such as Hass or Fuerte), peeled, pitted, and finely diced
• 10 cilantro sprigs, stripped of leaves
• 3 jalapeño chiles (seeded if desired to mitigate the heat — I don’t bother) and finely julienned
• Freshly ground black pepper
• 1 fresh bulb onion or 1 medium-small red onion, sliced into thin half-moons
• 3 tablespoons olive oil
• 1½ teaspoons salt, or to taste
• Juice of 1 lime
• 1 pound medium shrimp (sold as 16–20 count), in the shell
• 10–12 black peppercorns
• 3 bay leaves
• 2 garlic cloves, unpeeled