- 1 (10 ounce) can Old El Paso® enchilada sauce
- 1 (1 ounce) package Old El Paso® fajita seasoning mix
- 1/4 cup fresh lime juice
- 12 ounces cooked medium shrimp, deveined, peeled (with tails left on, if desired), thawed if frozen
- 1 medium cucumber, peeled (if desired), cut in half lengthwise and cut crosswise into 1/2-inch slices
- 1 avocado, peeled, cut into 1-inch pieces
- 1 cup chopped (1/2-inch dice) red onion
- 1/4 cup chopped fresh cilantro
- In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
- Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.