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Shrimp Cocktail With Roasted Tomato & Avocado

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Ingredients

1 jar (16 ounces) Frontera roasted tomato Salsa

1 pound cooked, peeled, deveined, medium-size shrimp, chilled

1 small avocado, pitted, flesh scooped from the skin and cut into ½-inch cubes

3 tablespoons chopped cilantro

salt to taste

Fresh cilantro sprigs, lime slices for garnish

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