Bring some salted water to a boil and add the peeled shrimp. Cook until they have reached an internal temperature of 170F, then drain and rinse under cold water.

Make the sauce by combining the tomato sauce, low carb ketchup, lime juice, onion powder, and fresh cilantro leaves. Combine the sauce with the shrimp, cover, and leave in the fridge until chilled.

To serve, dice an avocado and place it on a platter together with the shrimp, some fresh cilantro, and some slices of fresh or pickled jalapeño.