Shrimp And Avocado Salsa In Pita Toasts

• 3/4 pound of Bay Shrimp, drained not rinsed
• 1/4 cup finely chopped sweet or red onion
• 1 1/2 cups chopped ripe red tomatoes
• 1 ripe avocado, peeled and cut into 1/4-inch dice
• 1 jalapeno, seeded and minced
• 1 tablespoon fresh lime juice
• 2 tablespoons seafood cocktail sauce
• 1/2 cup coarsley chopped cilantro
• Kosher salt
• 4 Pita bread rounds, cut into 8 triangles each
• Garnish: cilantro sprigs (optional)

1. In a medium, nonreactive mixing bowl, combine shrimp, onions, tomatoes, avocado, jalapeno, lime juice, cocktail sauce and chopped cilatro and mix thoroughly but gently. Refrigerate, covered, for 2 to 3 hours before using. Season to taste with kosher salt.
2. Lightly toast pita bread so that it is warmed through but not crispy. Spread pita open and spoon shrimp mixture into it. Serve on a large platter garnished with long sprigs of cilantro.

shrimp, sweet, ripe red tomatoes, avocado, jalapeno, lime juice, cocktail sauce, coarsley, kosher salt, bread, cilantro sprigs

Taken from www.epicurious.com/recipes/member/views/shrimp-and-avocado-salsa-in-pita-toasts-1262135 (may not work)