Mexican Shrimp Salad

Ingredients:

1 ½ pounds cooked shrimp, peeled and deveined

1 medium white onion, finely chopped

½ cup lime juice (freshly squeezed)

2 medium tomatoes, diced

1 cucumber, peeled and diced

1 jalapeno pepper, seeded and minced

1 bunch fresh cilantro, chopped

1 cup tomato and clam juice cocktail (such as Clamato)

½ cup ketchup

1 tablespoon hot pepper sauce (to taste)

1 large avocado, diced

Salt and freshly ground black pepper to taste

Instructions:

Marinate the onion: In a small bowl, combine the chopped onion with lime juice and let it sit for about 10 minutes to mellow the onion’s flavor.

Mix the shrimp and vegetables: In a large bowl, combine the shrimp, tomatoes, cucumber, jalapeno, cilantro, salt, and pepper.

Prepare the sauce: Stir the tomato and clam juice, ketchup, and hot pepper sauce into the shrimp mixture. Mix until everything is well combined.

Fold in the avocado and marinated onion: Gently fold in the avocado and the marinated onions with their lime juice.

Chill and serve: Let the mixture chill in the refrigerator for at least one hour before serving to allow the flavors to meld together