Wash the shrimp under cold running water. Peel and discard the peels.
With a very sharp knife make a cut along the back of the shrimp to discard the vein. Wash again.
In a saucepan over medium heat boil water with salt. Add the shrimp (including whole ones), turn the heat to medium low and simmer for 3 minutes or until they turn pink. Transfer the shrimp to a bowl and cool.
In the meantime, make the sauce by combining mayonnaise with ketchup in a bowl. Stir, add Worcestershire sauce, and Brandy, if using. Reserve.
Peel the avocados, discard the seed and cut the pulp in dices.
Add s1/2 avocado to each martini glasses -you can use any other serving dish or glass-, cover with Golf sauce, and place the cooked shrimp on the rim of the glass.
Garnish with a whole shrimp, a sprig of curly parsley, and serve immediately.
Recipe by PERU DELIGHTS at https://perudelights.com/shrimp-cocktail-with-avocado-and-golf-sauce-a-timeless-appetizer/