AVOCADO SHRIMP COCKTAIL

FOR THE SALSA:
2 Tbsp thick, chunky tomato salsa
2 Tbsp seafood cocktail sauce
2 Tbsp chopped onion
2 Tbsp diced seedless cucumber
1 1/2 Tbsp chopped cilantro
1 1/2 Tbsp lime juice
2 Avocados (1 pound), diced
TO SERVE:
30 large (21 to 25 count per pound), cooked shrimp with tails
6 lime slices for garnish
6 sprigs cilantro for garnish

TO PREPARE THE SALSA:
Thoroughly combine salsa and next 5 ingredients; gently fold in avocado.

Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.)

TO SERVE:
Divide avocado mixture among 6 stemmed glasses. Hang 5 shrimp, tails outside glass, around each rim. Garnish each with 1 twisted lime slice and 1 sprig cilantro.