Mexican Shrimp Cocktail with Taqueria Salsa

Ingredients

Bring a large pot of water to a boil. Add the pickling spice. Prepare an ice bath.
When boiling, add the shrimp and cook until just tender, about 3-5 minutes. Immediately transfer to the ice bath with a slotted spoon, and as soon as the shrimp are cool, drain and refrigerate.
Slice 1 lime and squeeze juice into a shallow dish. Dip 25 serving cups into lime juice and then into another shallow dish filled with ancho chili powder. Set aside.
Carefully portion about 2 oz. salsa into each cup. Top with a few cubes of avocado. Arrange 3 chilled shrimp into each glass. Garnish with a lime wedge and a handful of tortilla chips.

^{Yield: 25 appetizer portions}