Bring citrus juices, ketchup and garlic to a boil in a med. Saucepan. Add shrimp; reduce heat to low and simmer for 2 minutes. Drain shrimp through a sieve over a bowl, reserving citrus mix. Place shrimp on a plate and chill. Prepare a large bowl of ice water; nest the bowl of citrus juices in the ice water and which until cooled.
Stir tomato, onion, cilantro, jalapeno, 1 t. salt and hot sauce into citrus mix. Add shrimp, toss well to coat. Chill at least 15 mins., stirring occasionally.
To serve, dip 4 glasses in 2 T lime juice and then into kosher salt. Spoon ¼ C avocado into each glass and tops with 1 C shrimp mixture. Garnish with lime slices and serve with a baguette. Enjoy!