Campechana

1/4 c. ketchup
1/4 c. lime juice
1 x to 2 teaspoon bottled warm pepper sauce
1 lb shrimp, peeled, deveined, and cooked
1/2 c. minced tomato
1/4 c. minced onion
1/4 c. snipped fresh cilantro
2 x avocados, seeded, peeled, and minced
Lime wedges (optional)
Purple flowering kale (optional)

In a large bowl stir together ketchup, lime juice, and hot pepper sauce. Add in shrimp, tomato, onion, and cilantro; toss to coat. Cover and refrigerate for 2 to 4 hrs. Just before serving add in avocados; toss to coat. Garnish with lime wedges and flowering kale, if you like. Makes 8 appetizer servings.

From: Cook Eat Share: The world's largest kitchen