South of the Border Shrimp Cocktail

¼ cup celery, diced
¼ cup cilantro, chopped
1 medium onion, chopped
2 tomatoes, seeded & chopped
2 tsp. brown sugar
2 cups LONGBRANCH Bloody Mary Zinger
1 cup orange juice
2 tbsp. Tabasco sauce
1 lb. cooked shrimp
1 avocado, cut in ¼" cubes

In a large bowl combine celery, cilantro, onion, & tomato. Combine brown sugar, LONGBRANCH and orange juice. Pour over vegetables. Add Tabasco. Stir gently until well blended. Stir in shrimp. Refrigerate until ready to serve, but no longer than 4 hours. Just before serving, gently stir in cubed avocado. Spoon shrimp cocktails into individual serving dishes. Garnish with avocado slices or lime wedges, & sprigs of cilantro.

Serves 4-6