Shrimp with Avacado Horseradish Salsa

• 36 Jumbo or Large Shrimp (should be at least 16/20 size), peeled & deveined
• 2 tablespoons Oil
• Salt and Pepper

Avocado-Horseradish Salsa:

• 4 ripe firm Hass Avocados, cut into 1/2 inch cubes
• 1 red Onion, finely diced
• 1/4 cup Chives, chopped
• 1/4 Horseradish, finely grated
• 1 Cucumber, peeled, seeded & finely diced
• Juice of 2 Lemons
• 2 tablespoons white Vinegar
• 1/4 cup Cilantro Leaves
• Salt & Pepper to taste

Directions

1. Make the Salsa -- Combine all ingredients and mix well. Be careful not to mash the avacado. Cover and refrigerate for a few hours to allow flavors to meld.
2. Prepare a medium-hot grill.
3. Toss shrimp with oil, salt and pepper.
4. Arrange on a hot grate or use a basket to grill shrimp for 1 to 2 minutes per side.

To serve -- place a large dollop of salsa in the center of a plate and arrange 6 shrimp around.