Turn on broiler. On the top rack of the oven placed in the top position, put the poblano pepper on the rack. Broil the pepper until it is blackened on all sides, watching carefully and turning to char all sides. Remove from oven and put in a plastic bag, sealed. Set aside to steam so skin will loosen while you make the guacamole.

In a large food processor, add the yellow onion, cut in large chunks. Pulse until very coarsely chopped. Add the peeled and seeded poblano pepper.

Add the avocados, the lime juice, salt and cumin. Pulse the ingredients 4 times just to form a chunky mixture. You do not want to puree the guacamole.

Add the tomato and pulse until just mixed in. Finally, add the sour cream and pulse until it is mixed but no more than 4-5 times. The sour cream will prevent the guacamole from turning dark.

Spoon the guacamole into a bowl, cover with plastic wrap and refrigerate.

Fill a large saucepan halfway with water. Add the salt and bring to a boil. This may seem like a lot of salt but you have to let the shrimp "go home" to the salt water in which they were raised. Seriously, don't skimp on the salt or the shrimp will be bland.

Make a bag out of cheesecloth by cutting a large square of cloth just large enough to put the parsley and the broken bay leaves and whole spices. It is important to break the bay leaves to release their flavor. Bring the corners of the cloth to the center and tie with cotton string. Throw the bag into the boiling, salted water, turn the heat down to medium, and let it cook for 15 minutes. It is important that the spices boil in the water for awhile so that the water gets infused with the spice mixture. A quick dunking will not do anything to flavor the shrimp so be patient and let the bag just hang out.

Once the water is nice and dark from the spices, turn the heat up to high and let it come back to a full boil. Add the shrimp all at once. Wait 4 minutes until the water boils and turn off the heat. Put the top on the pan and set the shrimp aside for 5 minutes. They will be perfectly cooked. Drain the shrimp and toss them all into a large bowl full of ice. Set aside to construct the bucket. If you are not serving the shrimp and guacamole bucket right away, remove the shrimp from the ice and refrigerate them until ready to serve.