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Mix 1 pound grilled peeled small shrimp with 1/4 cup fresh lime juice and refrigerate 1 hour. Stir in 2/3 cup Frontera Cocktail Sauce, 1/2 cup chopped cucumber and red onion and 1 diced, small avocado. Serve in sundae glasses with tortilla chips or crackers.
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Cilantro-Lime Cocktail & Cevice Sauce
Yellow Corn Tortilla Chips
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