Cocktel de Camarones (Shrimp Cocktail)

Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer. Cook 5 minutes. Discard oregano.

Add shrimp to pan; cook 3 minutes or until done.

Transfer shrimp mixture to a large bowl. Stir in ice, tomato juice, and hot sauce.

Let stand 1 minute or until ice melts. Stir in remaining 1/4 cup lime juice, onion, tomato, cucumber, pepper, and salt. Cool. Cover and chill.

Stir in cilantro. Divide shrimp mixture evenly among 6 bowls; top with avocado.

Garnish with lime wedges.

Wine note: One wine has a lot to match in this bold shrimp cocktail. Lime, tomato, hot sauce, shrimp, avocado--they all impact wine differently. With so many elements at play, serve a simple, dry, refreshing white that's flexible with all sorts of seafood. One of the best is albario, the snappy, stylish white from Spain. Try Nora Albario 2005 from Rias Baixas, Spain ($15). --Karen MacNeil