• 1 can (11½ oz) of tomato and chili cocktail (Bloody Mary) mix
• ⅓ cup Tequila
• 3 Tbsp lime juice
• ⅓ cup finely chopped onion
• ⅓ cup chopped fresh cilantro
• 2 - 3 tsp minced fresh jalapeno chili
• 2 firm-ripe avocados
• 1 lb shelled cooked shrimp
• Kosher salt
• Lime wedges
• Tortilla chips or saltine crackers

In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro and 2 tsp jalapeno chili. Pit and peel avocados, cut into ½ inch cubes. Add avocados and shrimp to cocktail mixture. Mix gently and add salt and more chili to taste. Rub rims of 4 to 6 margarita or martini glasses with a lime wedge and immediately dip into a dish filled with kosher salt. Spoon avocado shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips or saltine crackers.