In a large pot bring 2 liters of water, 1 tablespoon kosher salt, juice of the lemon, bay leaf, and peppercorns to a gentle simmer over medium-high heat. Once simmering, add the shrimp in a single layer and poach until just opaque and pink, about 2 to 3 minutes depending on size. Do not overcook.

Prepare an ice bath (4 cups ice + 2 cups cold water) while shrimp cooks. When shrimp are cooked, quickly transfer them with a slotted spoon to the ice bath to stop cooking. Chill completely, about 3 minutes, then drain and pat dry. Keep chilled until assembly.

If desired, leave tails on for presentation and optionally butterfly the shrimp by slicing the belly halfway through and pressing open slightly — this helps sauce cling.

Cocktail Sauce

Make sauce

In a small bowl combine 3 tablespoons ketchup, 1 teaspoon prepared horseradish (adjust to heat preference), 1 teaspoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), 1 teaspoon smoked paprika and 1 teaspoon sea salt. Whisk until smooth and taste; adjust horseradish, lemon, or hot sauce as needed. Chill until ready to serve.

Charred Avocado & Garnish

Char the avocado

Halve and pit the avocado. Lightly brush the cut surfaces with 1 teaspoon neutral oil and sprinkle a pinch of fine sea salt. Heat a cast-iron skillet or grill pan over high heat until smoking slightly. Place avocado halves cut-side down and press gently for good contact. Char for 1 to 2 minutes until pronounced grill marks form and the surface is slightly smoky. Remove and let cool slightly.

Scoop the charred avocado flesh into a small bowl and mash lightly with a fork until mostly smooth but slightly chunky. Stir in chopped cilantro (reserve a little for garnish), juice of half the lime, a pinch of salt and pepper. Taste and adjust seasoning. Keep at cool room temperature — do not refrigerate or it may darken.

Prepare bubu arare

Place 1 cup bubu arare in a small bowl. Right before serving, toss the arare with a light pinch of sea salt and a squeeze of the remaining lime half if desired — this keeps them crisp and bright.

Assembly & Finishing

Arrange chilled shrimp around a serving platter or in individual cocktail glasses over crushed ice to keep cold. Place a small ramekin of cocktail sauce in the center of the platter or spoon 1 to 2 tablespoons into each glass beneath the shrimp for dipping.

Spoon a tablespoon of the charred avocado mixture onto each portion of shrimp or in small dollops on the platter next to the sauce. Scatter bubu arare over the avocado and around the platter to add crunch.

Finish by sprinkling reserved chopped cilantro and microgreens (if using) over the dish, and give a final grind of black pepper and a light pinch of sea salt. Serve immediately so the arare stays crunchy and the shrimp remain cold.