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Mexican Shrimp Cocktail

1/4 Cup catsup
1/4 cup lime juice
1 - 2 teaspoons bottled hot sauce
1 pound boiled shrimp, peeled and deveined
1/2 cup chopped fresh tomato
1/4 cup chopped onion
1/4 cup fresh cilantro
2 avocados, chopped
In a large bowl stir together catsup, lime juice, and hot sauce to taste.  Add shrimp, tomato, onion and cilantro; toss to coat.  Cover and chill for 2 - 4 hours.

Just before serving, add avocados; toss to coat.  Spoon into clear tall sundae dishes.

Yield:  2 - 4 servings
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