Reviewed: Dec. 29, 2010

I used sweet chili heat sauce instead of cocktail sauce. This was a huge hit!

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5 users found this review helpful

Reviewer:

lisasamm

Cooking Level: Intermediate

Reviewed: Dec. 27, 2010

I loved this! I made it the first time right by the recipe and it was perfect! The second time I "tweaked" it a little just for fun. It is so versatile. Thanks so much

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5 users found this review helpful

Reviewer:

Pam Wilkins

Reviewed: Dec. 21, 2010

Needed to double the cilantro. Very tasty and easy recipe.

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5 users found this review helpful

Reviewer:

KREINESTJA

Reviewed: Sep. 16, 2010

This was really yummy! The bottle of cocktail sauce at the store was only 8.5 oz and that was plenty. I chopped the shrimp into small pieces (about the same size as the avocado) and served with "scoops" chips. Everyone raved.

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5 users found this review helpful

Reviewer:

Dani

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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4 users found this review helpful

Reviewer:

debi210

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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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9 users found this review helpful

Reviewer:

Dr. Cyndi

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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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4 users found this review helpful

Reviewer:

Nymffet

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Eagan, Minnesota, USA

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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4 users found this review helpful

Reviewer:

willowbas

Cooking Level: Expert

Home Town: Conway, Arkansas, USA

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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6 users found this review helpful

Reviewer:

WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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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12 users found this review helpful