The Manhattan Avocado Cocktail

1/4 cup extra-virgin olive oil
1 garlic clove, mashed
1/2 teaspoon cumin
2 tablespoons fresh lime juice
3/4 teaspoon salt
1 pound cooked jumbo shrimp
2 teaspoons minced red thai or jalapeno chile pepper
2 avocados, halved, pitted, peeled and sliced
3 ounces mesculin greens (2 cups, slightly packed)
1/2 cup seeded and diced tomato for garnish

In a microwave-proof cup, microwave the oil, garlic and cumin seeds, on high, 30 seconds to 1 minute, just until hot. Let stand 10 minutes. Remove the garlic with a fork, whisk in the lime juice and salt. In a medium bowl, toss shrimp with 1 tablespoon of the dressing and the chile pepper. Cover and refrigerate. Place avocado slices in a 9" glass pie plate. Drizzle with 2 tablespoons of the dressing (whisking first with fork to blend). Shake dish to coat avocado. Press plastic wrap lightly over surface of avocado and seal around edge of plate. Refrigerate up to 4 hours. Reserve remaining dressing.

To serve: Toss greens with 1 tablespoon of remaining dressing. Divide greens among 4 martini glasses, mounding in center. Arrange shrimp and dot with tomato. Decoratively stand avocado slices in glass, using the greens and shrimp to rest against.

For scallops: In a large non-stick skillet, heat 1 teaspoon olive oil over medium-high heat. Sprinkle scallops with 1-2 minutes per side, until lightly browned. Cool. Proceed with recipe, adding the dressing.

From: Avocados from Mexico