SALSA SHRIMP COCKTAILS
From: The El Paso Chile Company's Texas Border Cookbook

We serve these fiery, cilantro-spiked seafood cocktails in tall footed ice cream parlor coupes, but you can use wine glasses or just arrange the shrimp mixture over the shredded romaine on small plates. As ususl, the best quality prepared salsa will produce the best results.

1 1/2 pounds (about 36) medium shrimp, shelled and deveined
2 tsp. salt
1 cup tomato based bottled hot salsa
2 green onions, trimmed and sliced (about 1/4 cup)
2 Tbsp. minced cilantro
4 cups shredded romaine
2 buttery-ripe black skinned avocados, pitted, peeled, and cut into eights, for garnish

Bring a pot of water to a boil. Stir in the shrimp and salt and cook, stirring once or twice, until the shrimp are pink, curled and just cooked through, about 4 minutes. Drain them immediately and cool them to room temperature.

In a medium bowl, combine the shrimp and salsa. Cover and let stand at room temperature for at least 30 minutes. The recipe can be prepared to this point 1 day ahead then refrigerated. Return the shrimp mixture to room temperature before proceeding with the recipe.

Stir the green onions and cilantro into the shrimp mixture and adjust the seasoning. Divide the shredded romaine among 8 footed coupe glasses. Spoon the shrimp mixture on top of the lettuce, dividing it evenly and using it all. Garnish each serving with 2 wedges of avocado and serve immediately.