'1/4 cup plus 2 tablespoons freshly squeezed lime juice'
'Kosher salt'
'1 1/2 pounds medium-size shrimp
tails removed
peeled
and deveined'
'2 tablespoons sauce from chipotle chiles in adobo sauce'
'1 1/2 tablespoons honey'
'1 small clove garlic
minced'
'1 teaspoon Worcestershire sauce'
'Pinch of freshly ground black pepper'
'1 avocado
halved
pitted
peeled
and cubed'
'1/2 cup cubed unpeeled English cucumber'
'1/4 cup chopped yellow onion'
'1/4 cup loosely packed chopped fresh cilantro'
'1 tablespoon minced jalapeño chile (optional)'
'Saltine crackers
for serving'
'Lime wedges'
'for serving'
Position a rack on the top level of the oven, about 4 inches from the broiler
Turn on the broiler
Line a rimmed baking sheet with aluminum foil
Place the tomato halves on it, cut side down
Broil for 10 to 12 minutes, or until the tomatoes are softened and slightly charred
Allow to cool to room temperature
Combine 4 quarts of the water, 1/4 cup of the lime juice, and 2 tablespoons salt in a large saucepan and bring to a boil over high heat
Add the shrimp and cook for about 3 minutes, until they are fully cooked
They should be bright pink-orange, curled, and firm but not hard
Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute
Drain well, transfer to a bowl, cover, and refrigerate until cold
To make the cocktail sauce, combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce, and the pepper in a blender and puree on high speed until smooth
Season to taste with salt
Pour the sauce into a large ceramic or glass bowl
Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro, and jalapeño
Stir gently to mix
Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers
