Mexican Shrimp Cocktail

Cocktail Sauce:
1 pound plum tomatoes, cored and each tomato quartered
1 red bell pepper, chopped
3/4 cup white vinegar
3/4 cup chopped white onion
1/2 cup granulated sugar
5 cloves garlic, smashed
1 chipotle chile in adobo sauce, coarsely chopped
2 tablespoons chopped fresh cilantro
1 teaspoon salt

Shrimp:
1 1/2 pounds large cooked, peeled shrimp, chopped
1 ripe avocado, diced
1 fresh serrano chile, stemmed, seeded, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice

Sauce: In pan, bring tomatoes, pepper, vinegar, onion, sugar, garlic, chipotle, cilantro, salt to a boil. Simmer 30 minutes, until vegetables very tender. Refrigerate until cool, 1 hour.

Shrimp: In blender, puree sauce. Transfer to bowl. Add remaining ingredients (can be made day ahead; refrigerate).

Serve in 8 martini glasses.

Per serving: Makes 8 servings. Per serving: 210 calories, 19 g protein, 23 g carbohydrate, 5 g fat, 1 g fiber, 166 mg cholesterol, 599 mg sodium