|Shucked oysters||12 , halved (Fresh Shucked)|
|Shrimp/6-ounce package frozen cooked shrimp, thawed||12 Medium, cooked, shelled and deveined|
|Avocado||1 Medium, pitted, peeled, and chopped|
|Seeded chopped tomato||1⁄2 Cup (8 tbs)|
|Cocktail sauce||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Chili pepper||1 Medium, seeded and chopped (Fresh, Red Or Green Colored)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
1 In a medium skillet cook oysters in simmering, lightly salted water for 1 to 2 minutes or until edges curl. Drain well. Cut the shrimp into bite-size pieces.
2 In a large bowl combine oysters, shrimp, avocado, tomato, cocktail sauce, onion, parsley, lime juice, chili pepper, hot pepper sauce, and garlic. Cover; refrigerate for several hours. If desired, serve in individual lettuce-lined dishes with crackers and lemon wedges.