BLOODY MARY SHRIMP

2 lb. cooked medium shrimp, shelled and deveined

1 (32-oz.) bottle Bloody Mary mix or as needed

1 jalapeno pepper, seeded and finely chopped

1 large sweet onion, finely chopped

1 c. finely chopped jicama*

4 limes, juiced

2 Tbs. Worcestershire sauce

1 avocado, peeled and chopped or more to taste

In a large bowl, gently combine the shrimp, Bloody Mary mix, jalapeno pepper, onion, jicama, lime juice and Worcestershire sauce until thoroughly mixed. Chill for at least three hours to allow flavors to blend. Gently stir in the avocado, and then chill 1 hour more.

*Jicama is a sweet, crispy edible root that resembles a turnip. It is pronounced "hick-a-ma."

CORNUCOPIA SALAD

¼ c. sliced almonds

1 Tbs. white sugar

1 head red leaf lettuce, torn

3 green onions, chopped

1 Granny Smith apple, cored and chopped

1 avocado, peeled, pitted and chopped

½ c. dried cranberries

¼ c. crumbled blue cheese

DRESSING

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