Instructions: Cut avocados in half. Remove pit. In separate bowl mix shrimp, mayo and cocktail sauce (may substitute catsup and a teaspoon of horseradish with a dribble of Worcestershire.) Divide shrimp "salad" into avocado halves.

Serves 4 for starters.

(If you need to stretch it, you can peel and pit the avocados and then slice them thinly and divide evenly on a bed of chopped lettuce (over 6 plates) with a dab of the shrimp salad in the middle of each dish of salad and avocado. You can also used canned shrimp, but probably two cans for this.)

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