Shrimp and Avocado Salad

Name: Shrimp and Avocado Salad
Ingredients: 2 medium ripe avocados, peeled and cut into 1/2-inch pieces; 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed; 1 cup pico de gallo; 1/2 cup Clamato juice, chilled; 2 tablespoons lime juice; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/8 to 1/4 teaspoon hot pepper sauce; Dash pepper; Lime wedges, optional

"This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. —Carly Terrell, Granbury, Texas..."

INGREDIENTS

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2 medium ripe avocados, peeled and cut into 1/2-inch pieces

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1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed

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1 cup pico de gallo

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1/2 cup Clamato juice, chilled

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2 tablespoons lime juice

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1/4 teaspoon kosher salt

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1/4 teaspoon ground cumin

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1/8 to 1/4 teaspoon hot pepper sauce

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Dash pepper

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Lime wedges, optional

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