INGREDIENTS
1/3 cup Spanish onion, chopped
1/4 cup freshly squeezed lime juice
1 lb. chilled cooked medium shrimp - peeled, deveined and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 tsp. salt
2 tsp. ground black pepper
1 1/2 cups chilled tomato and clam juice cocktail
1 cup chilled ketchup
1 bunch fresh cilantro - stems discarded and leaves chopped
2 TBSP hot pepper sauce
2 avocados - peeled, pitted, and chopped
DIRECTIONS
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
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.
