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Avocado and Shrimp Cocktail


  • 2 avocados
  • Fresh lemon slices
  • 1 – Small chopped tomato
  • ½ cup chopped yellow bell pepper
  • 1-1/2 cups cooked, peeled baby shrimp
  • 3 tablespoons mayonnaise
  • 1 tablespoon heavy cream
  • Dash Tabasco
  • Dash white Worcestershire sauce
  • Salt and pepper to taste
  • Paprika


Halve avocados, remove stones, rub surface
with lemon slice. Combine mayonnaise, cream, Tabasco, white
Worcestershire sauce, vegetables, salt and pepper. Fold in cooled
shrimp; spoon into avocados; sprinkle with paprika and chill. Serve
chilled on bed of lettuce.