Shrimp Cocktail with avocado was one of my favorite meals in Venezuela.
- Cooked shrimp – 6 per serving
- Avocados – 1/2 per serving
- 2 Tablespoons Mayo
- 4 Tablespoons Ketchup
- Lemon Juice
- Salt and pepper to taste
- 1/2 teaspoon horseradish
- Mix all ingredients for the “Salsa rosada” in a bowl.
- Place the shrimps on the avocado half.
- Top with Salsa Rosada.