3/4 lb. fresh cooked large shrimp (do not overcook)
1/3 c. olive oil
juice of 2 lemons
1/4 c. red wine vinegar
1 small onion, minced
2 medium ripe tomatoes, peeled and chopped
1 (3 oz.) jar stuffed green olives, sliced
2 tbsp. minced parsley
3/4 tsp. crushed oregano
1 large avocado, cubed
1/2 tsp. salt
1/2 to 1 tsp. Tabasco or to taste

Marinate shrimp for 2 hours in oil, vinegar, lemon juice, Tabasco and onions. Add tomatoes, olives, parsley, salt and oregano. Marinate, stirring gently 3 or 4 times, for 2 to 3 hours (or longer). When ready to serve, add avocado and place semi-drained in a lettuce lined glass bowl or for individual servings, serve in icers, large sea shells (for cooking and serving) or in individual ramekins.

Makes 6 appetizer servings.