2 teaspoons whole allspice
1 teaspoon whole black peppercorn
1 teaspoon coriander seed
3 to 4  bay leaves
3  quarts water
1 tablespoon salt
1  lime, juiced
1 1/2 pounds shrimp, peeled and deveined

1 cup peeled, seeded, aned diced cucumber
1/2 cup diced red onion, rinsed
2 to 3 tablespoons finely chopped chipotle chiles en adobe
1 tablespoon juice from the chiles
1/2 cup ketchup
1 tablespoon olive oil
1/2  bunch cilantro, finely chopped
3  ripe avocados, diced
 salt to taste
 lime juice to taste

Toast the allspice, peppercorns, coriander, and bay leaves to release the flavors and place all in a cheesecloth sachet to make later removal easier.

Bring 3 quarts of water to a boil; add the salt and the sachet of spices. Boil for 8 to 10 minutes.

On high heat, add the lime juice and the shrimp and bring back to a boil. Remove from heat and let sit 1 minute.

Drain immediately, reserving and cooling 3/4 cup of the cooking liquid. Discard the sachet.

Spread the shrimp out on a tray or large pan and refrigerate until cool.

Mix all of the ingredients (including the reserved cooking liquid) except the avocado, salt, and lime juice, and chill for 30 minutes to 2 hours.

Mix in the avocado and season with salt and lime juice. Serve immediately.