Shrimp and Avocado Cocktail

Makes 8 appetizer servings

Ingredients:

1 can (11 1/2 oz.) tomato and chili cocktail (bloody Mary) mix
1/3 cup tequila
3 tablespoons lime juice
1/3 cup finely chopped onion, rinsed and drained
1/3 cup chopped fresh cilantro
2 to 3 teaspoons minced fresh jalapeño chili
2 firm-ripe avocados (1 to 1 1/4 lb. total)
3/4 pound shelled cooked shrimp (50 to 70 per lb.), rinsed
 Kosher or regular salt
 Lime wedges

Method:

1. Combine shrimp, cocktail sauce, avocado, onion, cilantro, hot pepper sauce and pepper in medium bowl. Divide into 8 appetizer portions; serve with lime wedges and chips or crackers.

Tortilla chips or saltine crackers
1 pound medium OR large cooked shrimp, peeled and deveined, tails removed
1 (12-ounce) jar seafood cocktail sauce
1 avocado, peeled, pitted and cubed
1/2 small red onion, chopped
1/4 cup fresh cilantro, chopped
1/2 teaspoon optional hot pepper sauce
1/4 teaspoon ground black pepper
8 lime wedges
Tortilla chips, or assorted crackers

Method:

1. In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro, and 2 teaspoons chili.

2. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimp to cocktail mixture. Mix gently and add salt and more chili to taste.

3. If desired, rub rims of 4 to 6 margarita or martini glasses with a lime wedge. Immediately dip into a dish filled with 1/4 inch kosher salt.

4. Spoon avocado-shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips or saltine crackers.