Tropical Shrimp Cocktail

• 1 ripe but firm Florida or 2 Hass avocados, pitted, peeled, and diced
• 1/2 head iceberg lettuce, torn into small pieces
• 1 pound fresh medium-sized shrimp, cooked, peeled, and deveined
• 1/2 cup fresh bitter orange juice, or 1/4 cup regular orange juice and 1/4 cup fresh lime juice
• 1/2 cup ketchup
• 2 tablespoons minced red onion
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• 2 to 3 ripe plum tomatoes, seeded and finely diced
• 1 to 3 fresh ajis cachucha, seeded and minced
• 3 to 4 tablespoons minced fresh cilantro
• Fresh cilantro sprigs, lemon and/or lime slices or zest, cachucha peppers, and/or watercress

1. Cut the avocados into bite-size chunks and set aside.
2. Fill the bottom of chilled individual glasses or serving bowls with lettuce and arrange the shrimp and avocado on top.
3. In a small mixing bowl, whisk together the bitter orange juice, ketchup, and onion.
4. Gradually whisk in the oil.
5. Taste, and season with salt and pepper.
6. Stir in the tomatoes, chiles, and minced cilantro.
7. Spoon the sauce over the shrimp and avocado.
8. Garnish with cilantro sprigs and serve.

florida, shrimp, fresh bitter, ketchup, red onion, olive oil, salt, tomatoes, fresh ajis cachucha, fresh cilantro, cilantro

Taken from www.cookstr.com/recipes/coacutectel-de-camarones-tropical (may not work)