Toss shrimp, Campechana sauce and Pico de Gallo in a mixing bowl. Spoon into cobalt blue martini glass. Top with 2 oz. of diced avocado, evenly distributed. Sprinkle evenly with 1 oz. (volume) of rough chopped cilantro. Place lime on rim of glass. Place glass on checkered paper lined plate, and arrange tortilla triangles around glass. Place 1.5 oz. of jalapenos in a 2 oz. portion cup on side of plate.
Serve with an iced tea spoon. If jumbo lump crab is added to order, add 1 oz. to top of mixture.
13” Round Plate-paper lined and blue martini glass, iced tea spoon.