Servings: 4

1 Cup Frozen Avocado Chunks, thawed 1 Cup Frozen Avocado Chunks, thawed
1/4 C hot salsa ¼ C hot salsa
1 tbsp chopped fresh parsley 1 tbsp chopped fresh parsley
1 tbsp fresh lime juice 1 tbsp fresh lime juice
1 Cup frozen cooked shrimp 1 Cup frozen cooked shrimp
1 tsp evoo 1 tsp evoo
12 cherry tomatoes, cut into quarters 12 cherry tomatoes, cut into quarters
2 tsp finely diced shallots 2 tsp finely diced shallots
pinch of salt pinch of salt
parsley leaves, for garnish parsley leaves, for garnish

Stir the avocado, salsa, parsley and 1 tsp of lime juice in a bowl.  In another bowl, stir together shrimp, evoo and 1 tsp lime juice.  In a third bowl, stir together tomatoes, shallots, remaining lime juice and the salt.
Divide the avocado mixture among 4 glasses or small bowls; top each with some of the shrimp mixture.  Spoon tomato mixture on top.
Garnish with parsley leaves before serving.