Sriracha Shrimp Cocktail with Avocado Sauce

serves 8

Avocado sauce:

4 avocados, halved, seeded, peeled and chopped

14.5 ounce can diced tomatoes, undrained

1 handful fresh cilantro

2 tablespoons lime juice (juice of one lime)

1 tablespoon prepared horseradish

1 tablespoon Worcestershire marinade for chicken

1/4 teaspoon salt

1/4 teaspoon black pepper

24 fresh shrimp, peeled and deveined (about 1.5 pounds)

3 tablespoons lime juice

3 tablespoons Sriracha hot sauce

1-2 cloves garlic, minced

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

lime wedges

sour cream-optional

In a medium bowl, combine all avocado sauce ingredients. Cover and chill for 2-6 hours. Makes about 4 cups.

Place shrimp in a zip lock bag. In a small bowl, mix lime juice, Sriracha and garlic. Pour marinade over shrimp in bag, seal and chill for 15 minutes to one hour. Drain and discard marinade. Sprinkle shrimp with salt and pepper. Head a grill to medium high heat. Grill shrimp 7-9 minutes or until just opaque. Divide Avocado sauce evenly between 8 chilled glasses. Place 3 shrimp in each glass. Garnish with lime wedge and sour cream if desired.