Cal-Nevada Shrimp Cocktail

Serves: 4


1 small lemon
1/2 cup ketchup
2 Tbsp. horseradish, extra hot if desired
1/2 tsp. Worcestershire sauce
1/2 tsp. your favorite hot sauce, or more to taste
1/8 tsp. grated fresh ginger, optional
1 ripe, Fresh California Avocado, seeded, peeled and cubed
1/2 cup diced celery
24 large (21 to 25 count per pound), cooked shrimp with tails

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit