Shrimp Avocado Salad

Ingredients (about 4 servings) 2 avocado 24 cooked smaller sized cocktail shrimp 1 shallot chopped Olive oil 1/2 a lime (optional) 4 TBSP Mayonnaise 2 TBPS Ketchup About 12 lettuce leaves Salt & pepper to taste Directions Cut avocado in half lenghtwise, remove pit. Carve out avocado flesh and cut in large chunks. Mash with a fork or muddler. How much you mash depends on how chunky you want the avocado puree to be. Add chopped shallots, lime juice and a dash of olive oil. Salt & pepper to taste. In a small bowl, mix mayonnaise and ketchup to make the American cocktail sauce. Line carved out avocado with lettuce leaves. Using a spoon, divide evenly the avocado chunky puree between each avocado halves. Place 6 shrimp on each avocado and top with a teaspoon of American cocktail sauce. Serve shortly after preparing. Suggestions: Variations: add a pinch of cayenne pepper to the American cocktail sauce to give it a bite. Serving your shrimp avocado salad for lunch: serve extra shrimp in a separate serving bowl with fresh bread and a small bowl of extra American cocktail sauce.

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