Bring citrus juices, ketchup, and garlic to a boil in a medium saucepan.

Add shrimp; reduce heat to low and simmer 2 minutes; Drain shrimp through a sieve over a bowl, reserving citrus mixture.

Place shrimp on a plate and chill.

Prepare a large bowl of ice water; nest the bowl of citrus juices in the ice water an whisk until cooled.

Stir tomato, onion, cilantro, jalapeño, oil, 1 tsp salt, and hot sauce into citrus mixture.

Add shrimp; toss well to coat.

Chill at least 15 minutes, stirring occasionally.

To serve, dip 4 glasses in 2 TBS lime juice and then into kosher salt.

Spoon 1/4 cup avocado into each glass and top with 1 cup shrimp mixture.

Garnish with lime slices and serve with crusty bread.