Mexican Shrimp Cocktail

This is a delightful treat for those of us with summer fever. Just whip these up, turn on the fan and pretend you're on the Mexican Riviera. Ahhh....

Ingredients:
1/2 lb medium shrimp (or any equivalent, about 2 cups)
1/4 c lime juice
1/4 c chopped purple onion (rinsed with cold water)
1/2 c chopped peeled cucumber
1 small tomato, chopped
1/4 c ketchup
1/4 c chopped fresh cilantro
1 Tbsp Mexican hot sauce (such as Tamazula; I didn't have this, so I just used ketchup with Tobasco to taste)
1/2 Tbsp olive oil
1/8 tsp salt
1/2 c chopped avocado
limes for garnish, if desired

1. Rinse and peel (if needed) shrimp. Combine shrimp and lime juice, cover and chill 1 hour.
2. Combine all remaining ingredients, except avocado.
3. Stir in shrimp and fold in avocado.
4. Serve immediately (or chilled) with crackers, pita chips, etc.

Servings: 4- 3/4 c appetizer servings or 2- 1 1/2 c meal servings

Note: This is a great recipe for adjusting to fit your preference. Don't like cilantro? Add less. Want to try it with corn kernels? Go ahead. I'm sure you'll find the perfect mix!