Ingredients

• 1 lb shrimp, peeled, deveined, and cooked

• 1 cup tomato juice or Clamato

• 1/2 cup ketchup

• 2 tablespoons fresh lime juice

• 1/4 cup red onion, finely chopped

• 1/2 cup cucumber, diced

• 1/2 cup tomato, diced

• 1/4 cup fresh cilantro, chopped

• 1 jalapeño, finely minced (optional, for heat)

• 1 avocado, diced

• Salt and black pepper, to taste

• Hot sauce, to taste

For Serving

• Saltine crackers or tostadas

• Extra lime wedges

Instructions

1.  Cook the Shrimp

Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Immediately transfer to ice water to

stop the cooking. Drain and chop into bite-sized pieces.

2.  Prepare the Base

In a large bowl, mix tomato juice, ketchup, and lime juice until well combined.

3.  Add the Vegetables

Stir in red onion, cucumber, tomato, cilantro, and jalapeño if using.

4.  Combine with Shrimp

Add the chopped shrimp to the mixture. Season with salt, pepper, and hot sauce to taste.

5.  Chill

Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

6.  Finish and Serve

Gently fold in diced avocado just before serving. Serve cold with crackers or tostadas and extra lime wedges.

Tips

• For extra flavor, add a splash of orange juice or a dash of Worcestershire sauce.

• Adjust spice level by adding more jalapeño or hot sauce.

• Best enjoyed fresh and chilled.

If you want a short social-media version, restaurant-style plating tips, or nutrition info, just let me know.