Tex Mex Shrimp Cocktail Salad

As I was happily consuming this delish dish, I thought of my brother in-law, Jon. He is married to my adorable pregnant sister Haley and he will be a new father in August. I thought of Jon and how much he would like this. His forte is avocados, shrimp, cilantro and spicy and this deliciousness contains all of those. I felt bad that he wasn't around to enjoy this, but then I remembered him and Haley are in Hawaii and then I didn't care.



1 lb medium shrimp, peeled and tails removed (I used some 26-30's)
1/4 cup ketchup
1/4 cup fresh lime juice
1-2 tsp hot pepper sauce (I used Tabasco)
1/2 red onion, diced
2 Roma tomatoes, chopped
Handful chopped cilantro
2 avocados, chopped

Fill a medium pot with water and bring to a boil. Add the shrimp and cook until pink and opaque, 1-2 minutes. Remove from water and put in a colander and rinse under cold water. Drain and put into a mixing bowl. Add the red onion, tomatoes and cilantro.

In a small bowl, combine the ketchup, lime juice and hot pepper sauce. Stir to combine. Pour over the shrimp mixture. Toss lightly to combine. Chill until cold, about one hour. Before serving, toss in avocado.

Yields 6 servings.