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This version of an old standard has a contemporary twist. Fresh avocado in crunchy, spicy sauce makes a cocktail sure to be a taste pleaser for those in search of flavor. Recipe provided by the California Avocado Commission Ingredients 2 2 2Tbsp. TABLESPOON_USVolume thick, chunky tomato salsa 2 2 2Tbsp. TABLESPOON_USVolumeseafood cocktail sauce 2 2 2Tbsp. TABLESPOON_USVolumechopped onion 2 2 2Tbsp. TABLESPOON_USVolumediced seedless cucumber 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumechopped cilantro 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumelime juice 2 2 2ripe, Fresh California Avocados seeded, peeled and diced 30 large (21 to 25 count per pound), cooked shrimp with tails 6 6 6lime slices for garnish 6 6 6sprigs cilantro for garnish Instructions Thoroughly combine salsa and next 5 ingredients; gently fold in avocado. Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.) To serve, divide avocado mixture among 6 stemmed glasses. Hang 5 shrimp, tails outside glass, around each rim. Garnish each with 1 twisted lime slice and 1 sprig cilantro. Nutrition Facts: Nutrition Information per Serving: 170 calories, 12g of fat, 55mg of cholesterol, 160mg of sodium, and 8g of protein.   *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 6

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