1 box Trader Joe’s Vegetable Broth (32 oz.) 1 box Trader Joe’s Number Guacamole (16 oz.) 1 bottle TJ’s Heavy Cream (16 oz.) ¼C Pale Dry Sherry (optional) 1t Salt ½t Pepper Trader Joe’s Jalapeño Hot Sauce, to taste 1 bag Trader Joe’s Cooked Salad Shrimp (16 oz.), thawed 1) In a saucepan, bring the broth to a boil over high heat. Reduce the heat to low, and when the stock is simmering, stir in the guacamole & heavy cream. Add the sherry (optional), salt, pepper, and hot sauce. 2) To serve the soup hot, add the shrimp & cook until shrimp are heated through. 3) To serve the soup cold, refrigerate the soup and then add the thawed shrimp just before serving. 4) Garnish with a dollop of sour cream and/or chopped cilantro. Chef Marcus (Tucson Store #88/Grant & Swann)