Shrimp and Avocado Salad

Ingredients

• 2 medium ripe avocados, peeled and cut into 1/2-inch pieces
• 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed
• 1 cup pico de gallo
• 1/2 cup Clamato juice, chilled
• 2 tablespoons lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/8 to 1/4 teaspoon hot pepper sauce
• Dash pepper
• Lime wedges, optional

Text Ingredients