SERVES 4-6

INGREDIENTS

4 tbsp Tomato ‘Nduja
2 lb large shrimp
Juice from 1/2 a lemon
1 tbsp Horseradish
1 tbsp Worcestershire Sauce
2 tbsp water
2 ripe Haas avocados (cubed)
Fresh cilantro, garnish

PREPARATION

Poach shrimp for 3 minutes. Drain and cool under cold running water. Peel and devein, leaving tails on. Refrigerate. 

In a medium bowl, whisk together Tomato ‘Nduja, lemon juice, horseradish, Worcestershire and water. Set aside. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimps to Sauce. Mix gently! Chill in fridge for at least one hour before serving in margarita (or martini) glasses. Garnish with chopped fresh cilantro.