Mexican Shrimp Cocktail

Ask and you shall receive....

My friend Cheryl asked for my recipe, and I believe sharing is caring. Enjoy!! =)

4- Tomato's, Large
1- Onion, Large
4- Green Onions
2- Jalapenos, Large
4- Avocado, cubed
1- Cilantro, Large bunch minced

A Pinch of: Salt, Black Pepper, Garlic, Cumin

1/2 a cup- Lemon or Lime Juice

1- Tomato sauce 8 oz

Water 16 oz
2 bags- Pre cooked, peeled, deveined, LG frozen shrimp- 28 Oz

2 LG bottles- Clamato or V8 Juice, 4 Qt (spicey or regular)

Tapatio or Tabasco, to taste

Optional: 1/2 or full bottle of beer (I like Bud Light Lime)

I made an enormous batch in a 16" W x 6" T party bowl. So my portions are totally off of what you would need, unless you are hosting a pachanga aka party.

Get your nife, cutting board, bowl & all ingredients ready.
Take the shrimp out of the freezer & cut open the top of the bags.
Fill the bag with very hot water (tap is fine) n set aside.
Let the chopping begin. Mince all veggies & place into bowl.
Add tomato sauce.
Add dry spices.
Add limon or lime juice.
-Now get the shrimp n drain water in sink.
-Walk the shrimp bags to your bowl,
-pinch the hard center, upside down A, part of the tail
-the shrim will slide right out then toss each into the bowl.
Add Water
Add Clamato or V8.
Add beer... if the kids wont be eating (totally optional).
Stir and taste.
Add Tapatio or Tabasco.
Stir and taste.
Serve with Crackers (optional).

You can do it! Really, you cant mess this up but if you manage 2, heres some tips.

Tip #1: Add ketchup and/or more veggies, & even good ol H20 to help counter the heat, if u went too spicy.

Tip #2: Adding a little more water, will help if you went too thick by adding the ketchup.)

Tip #3: Add more dry spices and/or hot sauce if all ur add ons made it taste bland.