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Spicy Avocado and Shrimp Cocktail

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Spicy Avocado and Shrimp Cocktail

(Recipe courtesy of Avocados from Mexico)

Serves 4

• 1/4 c. olive oil
• 1 T. minced jalapeño pepper or hot pepper sauce to taste
• 1 t. minced garlic
• 3/4 t. ground cumin seed
• 3/4 t. salt
• 2-1/2 T. lime juice
• 2 Mexican avocados (fully ripened), halved, pitted and peeled
• 6 oz. cooked shrimp, peeled and deveined, or cooked scallops

In measuring cup, combine oil, pepper, garlic, cumin, salt and lime juice. Dice 1-1/2 of the avocados; place in small bowl; toss with 2 tablespoons of dressing. Slice remaining avocado half; place sliced avocados and shrimp on opposite sides of a pie plate; coat with remaining dressing. (Avocado and shrimp can be prepared up to this point six hours in advance of serving, covered with clear plastic wrap and refrigerated.)

To serve: Spoon diced avocados in four martini or wine glasses. Arrange shrimp and avocado slices around sides of the glasses. Garnish with lettuce leaves and diced tomato, if desired. Spoon any remaining dressing over avocados and shrimp. Recipe can be doubled.