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2 jumbo shrimp cleaned deveined*
3 ripe avocados seeded ñ peeled
2 T. red wine vinegar

2 to 3 T. lime juice  freshly squeezed
1 T. chili powder

1 tsp. cumin powder
4ozs. diced green chiles or 1 to 2 jalapeño’s seeded ñ diced fine
1 tomato plum or roma small diced
3/4 c. bacon fried  crumbled
1/4 c. onion finely chopped

Dash of red crushed pepper flakes or cayenne to UR taste

Salt to taste

 ½ handful Cilantro leaves diced fine few sprigs for garnish
4 c. iceberg lettuce shredded

Tortilla chips
ripe olives sliced

Small cubes of cheeses

thin julienne slices of celery

*Pre cook cleaned – deveined shrimp (tail in tack in boiling water just till they turn pink remove Ice to stop cooking ñ chill covered till ready to use.

Mix together vinegar- lime- chili powder ñ cumin  in small bowl.

Large bowl- coarsely mash or chunk small (than use more avocado’s avocado with mixture above. Add onion- chiles- tomato ñ fried bacon ñ pepper flakes or cayenne ñ salt to taste.

Cilantro mixed Line individual plates with shredded lettuce.

Garnish with  tomatoes- olives on top with 1 cilantro sprig  ñ 2 large cooked  chilled shrimp  cooked deveined  with tail on each.

Mound guacamole into center of plates - arrange chips around edges.

Garnish with olives -celery strips ñ cubes of cheese as desired.

Notes~ * cook ahead if U like ñ cover well. Chill shrimp well before ñ place them in the guacamole so they look really appetizing .  Use the jumbo shrimp – this makes a great lunch served with either white wine or a margarita. 

Setting shrimp in baking soda before cooking not more than an hour makes them really pump. 

I forgot I use to make this n making for afternoon  guest today.  Enjoy as they have asked for this many times.