Shrimp cocktail firefire 
Ingredients :
●1 lb shrimp with shell
●Shrimp broth
●1/4 cup sugar-free ketchup
●Dash Valentina
●Dash Worcester sauce
●1 lime
●1/4 cup onion
●1 tomato
●1 Serrano, seeds removed if you don’t want it too spicy.
●Cilantro
●1/4 cup tomato paste
●Half a cucumber, remove seeds
●Salt
●1 avocado

Instructions:

1. Peel and devein the shrimp, reserving the shells for the broth. Rinse the shrimp and pat them dry with paper towels. Season with salt and set aside.
2. In a large pot, bring 4 cups of water to a boil. Add the shrimp shells, a pinch of salt, a bay leaf and a few peppercorns. Simmer for 15 minutes, then strain and discard the solids. Keep the broth warm over low heat.
3. In a small bowl, whisk together the ketchup, Valentina, Worcester sauce and the juice of half a lime. Taste and adjust the seasoning as needed. Refrigerate until ready to use.
4. Finely chop the onion, tomato, Serrano and cilantro. Peel and dice the cucumber and avocado. In a large bowl, toss them with the remaining lime juice and salt to taste.
5. Bring the broth back to a boil and add the shrimp. Cook for 3 to 4 minutes, or until pink and firm. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
6. In a small saucepan over medium heat, whisk together the tomato paste and 2 tbsp of water until smooth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
7. To serve, divide the shrimp among four cocktail glasses or bowls. Spoon some of the ketchup mixture over each serving, followed by some of the tomato sauce. Top with the vegetable mixture and enjoy!

Nutrition:

Per serving (1/4 of the recipe):

• Calories: 263 kcal
• Carbs: 14 g
• Protein: 28 g
• Fat: 12 g
• Fiber: 6 g
• Sugar: 7 g
• Net carbs: 8 g