Tex-Mex Shrimp Cocktail

• 1/4 cup hot red jalapeño pepper jelly
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice
• 1 pound peeled, large cooked shrimp (31/40 count) 
• 1 cup diced mango 
• 1/2 cup diced red bell pepper 
• 1/4 cup chopped fresh cilantro (Eric's favorite)
• 1 small avocado, diced 
• Garnishes: lime slices, fresh cilantro sprigs

Preparation

1. Whisk together first 3 ingredients.
2.  Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat.
3. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.