1 cup Tascosa Hot Sauce
1 pound peeled cooked shrimp, cut into 1/2-inch pieces
2 (6- to 8-ounces) firm-ripe avocados
2 cups shredded green cabbage
1/2 cup coarsely crumbled tortilla chips
Equipment: 4 (16-ounces) wide jars or containers with lids
Accompaniment: tortilla chips
Stir shrimp with your favorite Tascosa Hot Sauce and season with salt and pepper.
Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.