In this recipe adapted from Sara Deseran’s Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More, inspiration comes from the cóctel de camarones of coastal Mexico. You poach the shrimp, then toss them with cucumber, onion, and avocado in a sauce made from blistered tomatoes, lime juice, and garlic. Honey mutes the acidity, and a touch of chipotle sauce adds a whiff of smoke. Margaritas are essential.
To make the sauce: