Ingredients⅓ cup Spanish onion, chopped ¼ cup freshly squeezed lime juice 1 pound chilled cooked medium shrimp – peeled, deveined, andtails removed 2roma (plum) tomatoes, chopped 1cucumber, finely chopped 1 stalk celery, finely chopped 1jalapeno pepper, seeded and finely chopped 2 teaspoons salt 2 teaspoons ground black pepper 1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®) 1 cup chilled ketchup (such as Heinz®) 1 bunch fresh cilantro – stems discarded and leaves chopped 2 tablespoons hot pepper sauce (such as Valentina®) 2avocados – peeled, pitted, and chopped
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
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