Acapulco-Style Shrimp Cocktail

This recipe was from Rick Bayless' website. This is my first time trying out his recipes and it turned out great! I brought this to my friend Erin's Mexican tamale pot luck dinner. Thanks for having us over Erin!

Ingredients:
1 pound cooked shrimp
1/2 cup fresh lime juice
3/4 cup ketchup
2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce)
1 teaspoon Worcestershire sauce
1/2 small white onion, finely diced
1/2 cup chopped cilantro
1 ripe avocado

Directions:
1. Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well.
2. Cut the avocado in half, running a knife around the pit from stem to blossom end and back again. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes, then scoop the avocado on top of the shrimp mixture. Carefully fold in the avocado, then divide the mixture between 4 to 6 serving dishes (martini glasses make a dressy presentation). Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.