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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef MomLid
Servings: 6
This one of my favorites for those hot summer days.
1 48 ounce can v-8 vegetable juice
1 ½ pound shrimp, cooked
2 avocados, diced
2 cucumbers, seeded and diced
1 medium red onion, diced
1 bunch fresh cilantro, chopped
2 limes, quartered
4 dashes hot sauce
1 bunch celery, finely chopped, optional
2 large tomatoes, diced, optional
¼ cup tomato, ketchup, optional
salt and pepper
Mix all items together in a glass bowl or other non-reactive container. Chill for 2 hours. Serve in glass with lime wedges.