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Sauce:
1 1/2 cups low-fat mayonnaise
2 ounces Cabot Chipotle Cheddar, grated, plus extra for garnishing (about 1/2 cup)
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire Sauce
2 garlic cloves, minced
Salt and ground black pepper to taste
Bruschetta:
2 pounds (31-40) peeled shrimp, cooked and diced
2 ripe but firm avocadoes, peeled and diced
4 plum tomatoes, diced
Fresh baby arugula
About 40 oven-toasted slices thin French baguette
Mild paprika

To make sauce:

1. Combine all ingredients in bowl, seasoning with salt and pepper. (Sauce can be made in advance and refrigerated for up to 4 days.)

To make bruschetta:

2. In large bowl, combine shrimp, avocado and tomato. Add enough sauce to coat ingredients.

3. Place two or three leaves arugla on each toast and top with small amount of shrimp mixture. Dust with paprika.