1jalapeño or serrano chile, finely chopped, or to taste
1/2cuppimiento-stuffed olives, coarsely chopped
1/2cupripe tomato, seeded and chopped
2tablespoonsfresh Italian parsley, chopped
2tablespoonscilantro leaves, chopped
1teaspoondried oregano, preferably Mexican, or 1/4 teaspoon finely chopped fresh
1/4teaspoonkosher or coarse sea salt, or to taste
1ripe Mexican avocado, halved, pitted, meat scooped out and cubed
Tortilla chips, store-bought or homemade, or saltines
Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp and let cool.
In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, Maggi sauce and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano and salt, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.
When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.