Shrimp Cocktail with Avocado, Cucumber and Peaches

• 3/4 c Heinz Chili Sauce
• 3 tbsp prepared horseradish
• 1 lb 16-20 per lb colossal steamed, peeled and deveined shrimp, cut into 1/2-inch pieces
• 1 c baby heirloom tomatoes, quartered
• 1 avocado, peeled and diced
• 1/2 English cucumber, quartered lengthwise and cut into 1/2-inch pieces (about 1 c)
• 2 peaches, diced
• 1 tbsp chopped dill
• 1 tbsp chopped basil
• 2 tsp flake sea salt
• 1 lemon, cut into wedges

Stir together chili sauce and horseradish in a large bowl. Add shrimp, tomatoes, avocado, cucumber, peaches, dill, basil and salt to the bowl and fold gently to combine. Spoon 1-cup servings into glasses and sprinkle with salt and dill. Serve with lemon wedges.