This spring I worked at Natural Grocers by Vitamin Cottage for a few months before heading to Africa. After being in restaurants for so long, this job seemed unbearably slow at times. In order to pass the time, I would read through all of the cooking magazines at the registers for recipe ideas; probably not what I was supposed to be doing in my down time, but nobody ever said anything. Over these few months I accumulated a giant stack of torn out magazine pages and recipe notes. I am still trying to work my way through them without adding too much to the stack.
This recipe is one that I found in Gourmet magazine. My love of avocado and spicy food attracted me to this one. Shrimp cocktail is a great appetizer for guests and is a great summer dish. This specific version of shrimp cocktail adds some adobo spice with fresh avocado to cool it down. The fresh cucumber gives it a nice crunch as well. This is great by itself, or you can cut the shrimp into smaller pieces and serve it as a sort of salsa with chips. I really like this recipe because it is healthy and can be tossed together very quickly.