• 1 pound 41/50 shrimp, peeled, deveined and cooked
• 2 ripe Avocados, peeled, seeded and diced
• 2 medium Roma tomatoes, diced
• 1 small sweet onion, diced
• 1 cup commercially prepared cocktail sauce
• 1/4 cup firmly packed fresh cilantro leaves
• Juice of 1 small lemon
• Cilantro sprigs for garnish

Method

Gently toss all ingredients in a large bowl.  When blended, spoon into a decorative serving bowl preferably one made from Mexican pottery.  Garnish with cilantro sprigs.  Chill for at least one hour before serving.  Serve with commercially prepared tortilla chips or make your own. 

As an appetizer, serves 8-10 people. 

Contributor: Carmel Gillogly  

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