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    Mexican Shrimp Cocktail (easy)


    Source of Recipe


    Kathy's (mine)

    List of Ingredients




    ½ (64 oz.) bottle Clamato or V8 juice
    1 ½ C catsup
    ½ 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
    ½ sweet onion, finely chopped
    ¼ 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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