Clam and Avocado Cocktail with Tiny Shrimp

• 1/4 cup ketchup
• 3 tbsp. fresh lime juice
• 1 jalapeno, seeded and minced
• 1/4 tsp. Worcestershire
• 1/4 tsp. horseradish
• 1/2 to 1 tsp. hot red pepper sauce
• 1 ripe plum tomato, diced
• 2 inner ribs celery, chopped
• 1 can (6-1/2 oz.) chopped clams in juice
• 2 green onions, finely chopped
• 1 lg. firm but ripe avocado
• 1 oz. tiny shrimp, peeled and cooked
• 2 tbsp. chopped cilantro
• Sea salt and freshly ground pepper
• Several sm. inner leaves romaine lettuce
• 4 lime wedges

1. In bowl mix ketchup, lime juice, jalapeno, Worcestershire, horseradish and pepper sauce.
2. Add tomato, celery, clams with juice and green onionsand stir lightly.
3. There should be a lot of liquid in seafood mixture.
4. Refrigerate until ready to serve.
5. Cut avocado in half and discard seed.
6. Remove peel.
7. Slice flesh into 1/2-inch cubes and mix lightly with clam mixture.
8. Add shrimp and cilantro.
9. Season to taste with salt and pepper.
10. Place romaine leaves on side of 4 large chilled cocktail glasses.
11. Spoon in seafood mixture.
12. Garnish with lime wedges.

ketchup, lime juice, jalapeno, worcestershire, horseradish, hot red pepper sauce, tomato, celery, green onions, avocado, tiny shrimp, cilantro, salt, romaine lettuce, lime wedges

Taken from www.foodgeeks.com/recipes/3915 (may not work)