LOUISIANA SEAFOOD COCKTAIL WITH CALIFORNIA AVOCADOS

Ingredients

• 0.500½ lb. jumbo shrimp, diced
• 1.0001 tsp. garlic salt
• 1.0001 tsp. cayenne pepper
• 2.0002 cans of mussels
• 0.000 Pam cooking spray
• 2.0002 Tbsp. dry white wine
• 0.500½ cup clams
• 1.0001 cup clam juice
• 0.500½ cup diced tomatoes
• 0.500½ cup diced green onions
• 2.0002 cup diced Califoria avocados
• 0.250¼ cup lime juice
• 2.0002 tsp. parsley
• 1.0001 tsp. oregano
• 0.250¼ tsp. Louisiana hot sauce

Instructions

1. Shell the shrimp.
2. Remove clams from shells.
3. Remove shells from Mussels.
4. Boil shrimp with garlic salt and cayenne pepper for 3 minutes.
5. Drain water. Set aside.
6. Fry mussels in pam cooking spray for 4 minutes.
7. Add white wine and Louisiana hot sauce, and cook one more minute.
8. Mix well the clam juice, clams, shrimp, mussels, tomatoes, onion, avocado, lime juice, tomato juice, parsley and oregano, in a big bowl and serve.