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1 1/2 cups light mayonnaise
2 ounces Cabot Chipotle Cheddar, grated (about 1/2 cup)
2 tablespoons ketchup
1 tablespoon fresh lime juice
1 tablespoon Worcestershire sauce
1 clove garlic, minced
2 pounds large shrimp, cooked and peeled (leave 8 shrimp unpeeled for garnish)
1 small head iceberg lettuce
1 ripe but firm avocado, peeled and diced
1 lemon, cut into 8 wedges

1. To make sauce, combine mayonnaise, cheese, ketchup, lime juice, Worcestershire and garlic in bowl. Stir together well, cover and refrigerate until serving time.

2. When ready to serve, shred lettuce finely. Divide between 8 martini glasses.

3. Top each with some of avocado and arrange peeled shrimp on top. Garnish with dollop of sauce, lemon wedge and 1 unpeeled shrimp.