California Avocado Shrimp Cocktail


 

  • 2 Tbsp thick, chunky tomato salsa
  • 2 Tbsp seafood cocktail sauce
  • 2 Tbsp chopped onion
  • 2 Tbsp diced seedless cucumber
  • 1 ½ Tbsp chopped cilantro
  • 1 ½ Tbsp lime juice
  • 2 California Avocados (1 pound), diced
  • 30 large (21 to 25 count per pound), cooked shrimp with tails
  • 6 lime slices for garnish
  • 6 sprigs cilantro for garnish

Instructions

  1. Thoroughly combine salsa and next 5 ingredients; gently fold in avocado.
  2. Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.)
  3. To serve, divide avocado mixture among 6 stemmed glasses.
  4. Hang 5 shrimp, tails outside glass, around each rim.
  5. Garnish each with 1 twisted lime slice and 1 sprig cilantro.

Nutrition Information per Serving: 170 calories, 12g of fat, 55mg of cholesterol, 160mg of sodium, and 8g of protein.
    © 2006 California Avocado Commission    http://www.avocado.org/

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