Avocado and Shrimp Cocktail

2 avocados
Fresh lemon slices
1-1/2 cups cooked, peeled baby shrimp
3 tablespoons mayonnaise
1 tablespoon heavy cream
Dash Tabasco
Dash white Worcestershire sauce
Salt and pepper to taste
Cucumber and lemon slice for garnish

Halve avocados, remove stones, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, white Worcestershire sauce, salt and pepper. Fold in cooled shrimp; spoon into avocados; sprinkle with paprika and chill. Garnish with cucumber and lemon slices. Serve chilled on bed of lettuce.

Serves 4.

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Cajun Country -- New Iberia, Louisiana