I have always been a fan of spicy dishes, but whats great about this tiny shrimp, calm and avocado cocktail if you can make it as spicy as you want. If your like me be sure to add a little extra Tabasco for that extra kick.
INGREDIENTS

* 1/4 C. ketchup
* 2 Tbs. lime or lemon juice
* 1/4 tsp. Worcestershire sauce
* 1/4 tsp/ ground horseradish
* Tabasco or other hot chile sauce to taste
* 1 ripe plum tomato, diced
*2 inner stalks of celery, chopped
* 1 (6 1/2-oz) can chopped clams with their juice
* 2 green onions, finely chopped
* 1 large firm but ripe avocado
* 4oz tiny shrimp, peeled and cooked
* sea salt & fresh ground pepper

For Garnish
* several small inner leaves of romaine lettuce or celery stalks
* 2 tsp. finely chopped cilantro or flat leafed parsley

DIRECTIONS

In a bowl mix together the ketchup, juice, Worcestershire sauce, horseradish, and Tabasco. Add the tomato, celery, calms, and green onion, and stir lightly. There should be a lot of liquid in the seafood mixture. Chill in the refrigerator until time to serve.

Cut the avocado in half and discard the seed. Slice the flesh into 1/2 inch cubes and mix lightly with other ingredients. Add shrimp and salt and pepper to taste. Taste for seasoning and add more lime juice or Tabasco if needed.

Place the leaf of romaine or celery to the side in a large chilled cocktail glass. Spoon in the seafood mixture and garnish with cilantro.