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Reviewed: May 19, 2008

I made this for a Cinco de Mayo party & as a side for a light summer meal. I've shared the recipe with some friends & our advice is to add a little more hot sauce, lime juice, and some celery for some crunch. I used 2 avocados & twice the shrimp; otherwise the cocktail sauce is a little overpowering.

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Hilarie A.

	Cooking Level: Expert Home Town: Anaheim, California, USA Living In: Lynnwood, Washington, USA
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Reviewed: Jan. 3, 2008

I loved the idea of this recipe, but wanted it to come out a bit chunkier and not so much like a dip, so I added another extra avocado, chunked largely and only about 1/4 cup of the cocktail sauce. Also, a little fresh ground pepper. I served in martini glasses with extra shrimp garnishing the side of the glass. It turned out beautifully and tasted incredible.

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23DAISYS

	Cooking Level: Expert Living In: Louisville, Kentucky, USA
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Reviewed: Jul. 1, 2007

I made a slight change to the sauce. I used 1/4 cup of mayo, 1/4 cup of cocktail sauce, 1/4 cup of chili sauce, and the hot sauce listed in the recipe. I coated the shrimp and avacado with the mix (I did not use all of it - add according to your tastes), and then piled the "salad" onto toasted rolls for a sandwich. It was fantastic! Some of us added a thin slice of cheese. This was quick and easy and light for the summer.

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Cathleen

	Home Town: Hamburg, New York, USA Living In: Clifton Park, New York, USA
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Reviewed: May 25, 2007

Very tasty a little rich next time I well use a little less cockail sauce. Yes I well make this again.

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nosmokedeb


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Reviewed: Jan. 1, 2007

Delicious. Made this for our New Year's Eve gathering with family. Everyone loved it. Thanks.

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Noah's Daddy

	Cooking Level: Intermediate Home Town: Yonkers, New York, USA
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Reviewed: Aug. 12, 2006

thought this was good start however I added chopped roma tomato and not as much bottled coctail sauce. Really liked the touch of hot pepper sauce.

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kbez


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Reviewed: Jul. 30, 2006

I substituted salad shrimp for large shrimp, which made it easier to scoop up. Also with fresh lime juice, and salt and white pepper as suggested. I took it to a party, and it was the first thing gone.

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Jennbott


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Reviewed: Jun. 13, 2006

Great base but a little bland as is. Add lime juice, salt and pepper and you'll get a terrific appetizer.

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SunFlower

	Cooking Level: Intermediate Home Town: Charleroi, Hainaut, Belgium Living In: Jette, Brussels, Belgium
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