Mexican Shrimp Cocktail (easy)
Source of Recipe
Kathy's (mine)
List of Ingredients
� (64 oz.) bottle Clamato or V8 juice
1 � C catsup
� C lime juice (used lemon & was fine)
Water (if necessary)
8 tsp. bottled hot pepper sauce (vinegar based type)
2 lb. fresh or frozen shrimp, peeled, deveined & cooked
2 tomatoes, chopped
2 cucumber, peeled & diced
� sweet onion, finely chopped
� C snipped fresh cilantro
5 avocados, seeded & peeled
Chopped lime wedges (optional)
Salt & pepper to taste
Recipe
In small strainer, rinse chopped onion under cold water.
Shake off excess liquid.
In large bowl, stir together catsup, lime juice, water & hot sauce.
Mix gently, taste & season with salt & pepper.
Add shrimp, tomato, onion, cucumber & cilantro; toss to coat.
Cover & chill for 2 - 4 hours.
Just before serving, add avocados; toss to coat.
Garnish with lime wedges.
*2 - 4 tbsp. olive oil smooths out the sharpness
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