Spicy Shrimp Cocktail with Avocado
1 16oz jar of Nonna's Spicy Sauce
2 lbs large shrimp
Juice of 1/2 a Meyer lemon
1 to 2 Tbsp Horseradish
1 Tbsp Worcestershire Sauce
2 ripe avocados (cubed)
Fresh parsley for garnish
Poach shrimp for 3 minutes. Drain and cool under cold running water. Peel and devein, leaving tails on. Refrigerate.
In a medium bowl, stir together Nonna's Spicy Sauce, fresh lemon juice, horseradish and Worcestershire. Set aside. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimps to Sauce. Mix gently! Chill in fridge for at least an hour before serving in margarita (or martini) glasses. Garnish with chopped fresh parsley.