Shrimp And Avocado Salad Recipe

Ingredients

2 medium ripe avocados, peeled and cut into 1/2-inch pieces1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed1 cup pico de gallo1/2 cup Clamato juice, chilled2 tablespoons lime juice1/4 teaspoon kosher salt1/4 teaspoon ground cumin1/8 to 1/4 teaspoon hot pepper sauceDash pepperLime wedges, optional

Preparation

Combine all ingredients except lime wedges in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.