Bring a medium pot of water to a boil. Heavily salt it and add the raw shrimp. Cook for 3-4 minutes, until all shrimp are pink and cooked through. Remove to a small rimmed baking sheet and place in the refrigerator to cool.
In a medium bowl, add the Meyer lemon juice and onions. Set aside for 5 minutes and allow to rest. Add the ketchup, olive oil, cilantro, garlic and Sriracha and stir to combine. Now is the time to add in any other extras like cucumber, jicama or radishes. Add the shrimp and stir to combine. Spoon into serving glasses or dishes and chill for 30 minutes before serving.
Garnish with avocado and lemon wedges just before serving. Serve with tortilla chips.
Serve in small cups with 2-3 shrimp per cup.
Recipe by Farmgirl Gourmet at https://www.farmgirlgourmet.com/2014/02/easy-mexican-shrimp-cocktail-recipe.html