Shrimp Cocktail with Avocado

Serves 6

1/4 cup fresh lime juice
1 generous pound raw, unpeeled small shrimp (41/50 count)
1 jar (16 ounces) Salsa
1 tablespoon olive oil, preferably extra virgin
1 cup diced peeled cucumber or jícama
1 small ripe avocado, peeled, pitted and cubed
Salt to taste
Chopped cilantro for garnish
Several lime slices for garnish
Sea Salt & Lime Tortilla Chips for serving

1. Bring 1 quart of salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover, and let the water return to the boil. Immediately remove from the heat, set the lid askew and drain off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.

2. Peel and devein the shrimp. Toss the shrimp with the remaining 2 tablespoons lime juice, cover and refrigerate for about an hour.

3. Add the salsa, olive oil, cucumber or jícama and avocado to the shrimp. Taste and season with salt, usually about ½ teaspoon. Cover and refrigerate if not serving immediately.

4. Spoon the shrimp cocktail into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with chips to enjoy alongside.

Call the Butler they are ready to serve.