Cumin-Scented Pickled Shrimp

2 lb med shrimp
1/2 cup distilled white vinegar
1/4 cup fresh lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
2 tbsp molasses
1 tbsp ground cumin
1 garlic clove, minced
Salt and pepper to taste
1 ripe but firm avocado, peeled, pitted and cut in small dice
1 red bell pepper, seeded and cut into small dice
1/2 red onion, cut into small dice

In a large saucepan, bring 2 quarts of water to a boil. Add shrimp to boiling water and cook for 2 minutes or until it turns pink and flesh is opaque. Immediately drain and refresh under cold running water. Let cool slightly. Set aside. In a medium-size bowl, whisk together vinegar, lime juice, cilantro, molasses, cumin, garlic, salt and pepper. Add the shrimp and mix well to coat them with the marinade. Cover and refrigerate, stirring occasionally for at least 1 hour and up to 8 hours. Just prior to serving, mix in avocadoes, bell pepper and onion.