Ingredients:

• 2 Lbs Jumbo Shrimp

• 2 Celery Stalks, (sliced thin)

• 1 Jalapeno, (seeded, finely chopped)

• 1 Cucumber, (chopped)

• 2 Avocados, (peeled, pitted, chopped)

• 2 Handfuls Fresh Cilantro, (chopped)

• 1/2 Small White or Yellow Onion, (finely chopped)

• 2 Limes, (juice & zest)

• 1 Orange, (juice & zest)

• 11.5 ounce Can Tomato Juice

• 1/2 Cup Tomato Sauce

• 2 Garlic Cloves, (grated)

• Favorite Hot Sauce, (to taste)

• Salt/Pepper, (to taste)

Instructions for Mexican Shrimp Cocktail Recipe:

Step 1:

Bring large pot of water to a boil.

Add shrimp and boil until shrimp curl into a loose ‘C’ shape and are cooked through.

Time will vary depending on size of shrimp.

Drain and transfer to ice or run under cool water.

Cut shrimp into bite sized chunks.

Step 2:

In large bowl combine shrimp, celery, jalapeño, cucumber, avocado, cilantro and onion.

Step 3:

In separate bowl combine lime juice, orange juice, tomato juice, tomato sauce, garlic, hot sauce, salt and pepper.

Pour into shrimp mixture and stir.

Step 4:

Chill for 1+ hour then serve.

Enjoy !!

Notes:

Cooking Shrimp: Boil shrimp until they curl into a ‘C’ shape, indicating they are done. Immediately cool them to stop further cooking.

Mixing Ingredients: Combine vegetables and shrimp first, then add the sauce to ensure even coating.

Chilling: Let the mixture chill for at least an hour to allow flavors to meld.

Spiciness: Adjust the heat level by varying the amount of jalapeño and hot sauce. For a milder version, use less or substitute with milder peppers.

Healthier Version: Use low-sodium tomato juice and sauce, and incorporate additional vegetables like bell peppers, radishes, or jicama.

Using Cooked Shrimp: If using pre-cooked shrimp, skip the boiling step and proceed with mixing the ingredients.

Refrigeration: Store leftovers in an airtight container in the refrigerator. Best consumed within a day or two to maintain freshness and texture.

Avoid Freezing: Freezing is not recommended as it can alter the texture of the vegetables and shrimp.