I love this meal for dinner on summery hot days! It is traditionally served with saltine crackers on the side. I prefer a simple cheese and onion quesadilla to serve with it or even chips would be tasty!!

2 lbs. cooked shrimp, peeled and deveined

1 T. fresh crushed garlic

1 T. fresh jalapeno, finely chopped

1/2 c. finely chopped red onion

1/4 c. fresh cilantro, chopped

1/4 c. finely diced celery

1/2 c. diced cucumber

1 1/2 c. tomato juice or low sodium V-8 juice

1/2 c. Clamato juice

1/4 c. ketchup

1/4 c. fresh lime juice

1 t. hot pepper sauce, or to taste

salt and pepper to taste

2 ripe avocados, chopped

Place all ingredients, except avocado in a large bowl. Stir then gently add the avocado. Cover and refrigerate 2 to 3 hours. Ladle into individual bowls.