Contemporary Shrimp Cocktail

• AVOCADO CREAM
• 1 large avocado $
• 1 (8-oz.) container sour cream
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon loosely packed lemon zest
• 2 tablespoons fresh lemon juice
• 1 green onion, minced
• Salt and pepper to taste
• Tequila-Lime Cocktail Sauce
• 1 (12-oz.) bottle chili sauce $$
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons tequila
• 2 tablespoons prepared horseradish
• 1 teaspoon loosely packed lime zest
• 1 tablespoon fresh lime juice
• 1/2 jalapeno pepper, minced (optional)
• Salt and pepper to taste
• Ginger Remoulade
• 1 cup mayonnaise
• 2 green onions, minced
• 2 tablespoons Asian chili-garlic sauce
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon fresh lime juice
• 4 teaspoons grated fresh ginger
• Salt and pepper to taste

1. AVOCADO CREAM
2. Scoop pulp from avocado into a medium bowl, and mash until very smooth. Stir in sour cream, dill, parsley, lemon zest, lemon juice, and minced green onion. Add salt and pepper to taste. Serve immediately, or cover and chill up to 1 day. Stir well before serving.
3. TEQUILA LIME COCKTAIL SAUCE
4. Stir together chili sauce, cilantro, tequila, horseradish, lime zest, lime juice, and, if desired, minced jalapeno pepper. Add salt and pepper to taste. Serve immediately, or cover and chill up to 3 days. Stir well before serving.
5. GINGER REMOULADE
6. Stir together mayonnaise, minced green onions, chili-garlic sauce, Dijon mustard, lime juice, and ginger. Add salt and pepper to taste. Serve immediately, or cover and chill up to 3 days. Stir well before serving

cream, avocado , sour cream, dill, flatleaf, lemon zest, lemon juice, green onion, salt, cocktail sauce, chili sauce , fresh cilantro, tequila, horseradish, lime zest, lime juice, pepper, salt, ginger ruemoulade, mayonnaise, green onions, asian chiligarlic, whole grain dijon mustard, lime juice, ginger, salt

Taken from www.epicurious.com/recipes/member/views/contemporary-shrimp-cocktail-52952381 (may not work)