6 cups water
2 tablespoons coarse kosher salt, divided
1 pound medium shell-on shrimp
½ cup freshly squeezed lime juice, from about 3 limes
½ cup ketchup
½ cup fire-roasted tomato salsa
2 tablespoons clam juice
1 teaspoon dried Mexican oregano
¾ teaspoon garlic powder
¼ cup sliced green olives
1 tablespoon diced jalapeno, or more to taste
1 avocado, diced
4 ounces fresh unpasteurized crab meat, picked over for shells
2 tablespoons chopped fresh cilantro
1 tablespoon coarse kosher salt
Hot sauce, to serve
Corn tortilla chips, to serve
Bring water to a boil in a medium pot. Season with 1 tablespoon salt and reduce heat to a very gentle simmer. Fill a bowl with ice and ladle about 1 cup of the cooking water over the top to create a seasoned ice bath.
Add shrimp to pot and gently poach until pink and just cooked through, about 3-4 minutes. Using a slotted spoon, immediately transfer to the prepared ice bath. When shrimp are cool, peel (and devein if necessary). Cut shrimp in half and reserve.
Combine lime juice, ketchup, salsa, clam juice, oregano, and garlic powder in a blender and blend until smooth, about 10 seconds. Pour into a medium mixing bowl and stir in olives, jalapeno, avocado, crab, cilantro, and reserved shrimp. Season with remaining tablespoon salt, a dash of hot sauce, and additional lime juice to taste.
Transfer to serving dish and serve with tortilla chips and hot sauce.