Reviewed: Nov. 28, 2009

This is wonderful, very light and refreshing salad, served in martini glasses, easy to do and even avacado haters(my husband) really enjoyed it.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Feb. 5, 2009

Awesome dip! Few changes... I used med. shrimp that I cut in half, two avocados, and like others, used mayo, cocktail sauce and chili sauce instead of all cocktail sauce. I plan to make again next week for a luncheon at work. Thanks for a great idea!

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Dr. Cyndi

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 12, 2009

I made this as dip for the house (I have 3 roommates + 2 guest overs). It wasn't a big hit. I didn't have any hot pepper sauce. It was stated that it was too sweet, so maybe the hot pepper sauce would have helped, but wasn't a fan.

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Nymffet

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Plymouth, Minnesota, USA

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Reviewed: Dec. 27, 2008

This is a family favorite but I don't use the cocktail sauce. I use tomato juice with chopped tomatoes, minced jalapeno peppers, and diced red onion, celery, and bell pepper. Sort of like a cocktail!

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willowbas

Cooking Level: Expert

Home Town: Conway, Arkansas, USA

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Reviewed: Dec. 27, 2008

was good, but too sweet with the bottled seafood sauce.Instead, next time I will use low-sodium/low sugar ketchup and a Tbsp. of prepared horseradish.

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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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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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Reviewer:

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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Reviewer:

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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Reviewer:

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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