For tomato base, add all of the ingredients listed into a large pot. Cover with 7-8 cups of water and heat to medium. Once it comes up to a boil, reduce to a simmer and continue cooking for 10 minutes.

Remove the tomatoes, onion and garlic and reserve. To that same pot with remaining vegetables, add the shrimp. Cook just until shrimp turns pink, 3-4 minutes.

Quickly remove the shrimp with a slotted spoon and transfer to a bowl with ice water. Or run under very cold water using a colander. Reserve all of the broth remaining in pot after straining all the solids out.

To the blender, add the tomatoes, onion ,garlic and 5 cups of reserved broth. Season with salt and pepper, to taste. Blend on high until smooth. Transfer to bowl and skim the foam off of the top. Cover and chill for a few hours. The longer it sits, the more flavor it will have.

While the tomato base chills, prep the shrimp and vegetables. Peel the shrimp, leaving a few with the tails on to garnish the glasses. Combine all the finely diced vegetables with cilantro. Cover and keep chilled.

If you would like to make your shrimp cocktail more spicy, you will need the extra dried chile piquin or arbol listed above. On a preheated griddle or skillet, add the 1 tablespoon(or 6 chile de arbol) of dried chile piquin and 2 cloves of garlic. Drizzle a tiny bit of oil onto ingredients. Toast and fry, stirring often, so they don't burn. As soon as they become aromatic and slightly blackened in some spots, remove them from the heat.