20 jumbo (16-20 per pound) shrimp, defrosted, peeled and deveined
Juice of 1/2 lime
1-1/2 tsp sambal oelek
1 tsp reduced-sodium soy sauce
1/2 tsp sesame oil
1/2 tsp agave nectar
2 cups diced English (seedless) cucumber
1 large avocado, diced
1 large tomato, seeded and diced
2 tsp roughly chopped fresh cilantro leaves
In a saucepan, bring one quart of water to a boil. Reduce heat to simmer, add the shrimp, and cook for 3-4 minutes, until the shrimp are pink and curled. Drain, and rinse under cool water. Drain again, and set aside.
In a mixing bowl, combine lime juice, sambal oelek, soy sauce, sesame oil and agave nectar. Whisk together.
To the sauce in the bowl, add the shrimp and remaining ingredients. Stir gently to combine.
Chill the shrimp cocktail for 1 hour, and serve cold.