For cocktail salsa:

1 1/4 cups ketchup

1/4 cup tomato juice

1/2 cup sweet chili sauce

1/2 ounce habanero chilies, minced very fine

1 1/4 ounces garlic cloves, minced to a paste

3 1/2 ounces red onion, minced very fine

1/2 cup fresh cilantro, minced

4 tablespoons fresh lime juice

For avocado salsa:

3 tablespoons lime juice

1/2ounce fresh cilantro, leaves and soft stems chopped

1 avocado, small dice

1 1/2 ounces red onion, brunoised and rinsed

1 tablespoon olive oil

1/2 tablespoon kosher salt

1/4 ounce scallions, sliced

1/4 teaspoon granulated sugar

For dish:

6 shrimp, poached

4 tablespoons cocktail salsa

1 tablespoon tomato juice

½ ounce avocado salsa

Boniato chip

1. Combine all ingredients for cocktail salsa and set aside.

2. To make the avocado salsa, combine lime juice and cilantro leaves in the blender. Process into a very smooth paste. Dice avocados, then mash them slightly and toss with the cilantro puree. Combine with all other ingredients and adjust seasoning.

3. To serve, toss shrimp with cocktail salsa and tomato juice. Serve in a martini glass. Top with the avocado salsa and set a boniato chip on top to garnish.

From Cuba Libre Restaurant & Rum Bar chef-partner Guillermo Pernot

Per serving: 399 calories, 31 grams protein, 34 grams carbohydrates, 18 grams sugar, 16 grams fat, 252 milligrams cholesterol, 800 milligrams sodium, 7 grams dietary fiber.