This Avocado and Shrimp Cocktail sauce is a grand French classic hors d'oeuvre - a shrimp cocktail with a brandy or whisky cocktail sauce served in halved avocados.

Make the cocktail sauce: In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.

Toss the shrimps into the sauce, add the chopped chives, taste and rectify the seasoning accordingly to your taste.

Halve avocados lengthwise, removing pit and cut a ball of avocado with a Parisienne baller (smaller than melon baller) and fill with the shrimp cocktail sauce.

Decorate with the avocado balls, olive and chives. Served the appetizer cold.