This refreshing shrimp cocktail is great during the hot summer days.  The trick is to start with well chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices. Enjoy!

⅓ cup onion, chopped

¼ cup freshly squeezed lime juice

1 pound chilled cooked medium shrimp, peeled, deveined, and tails removed

2 roma tomatoes, chopped

1 cucumber, finely chopped

1 stalk celery, finely chopped

1 jalapeno pepper, seeded and finely chopped

 2 tsp. salt

2 tsp. ground black pepper

1 ½ cups chilled tomato and Clamato clam juice cocktail 

Note*  I use a little of the shrimp water

1 cup chilled ketchup 

1 bunch fresh cilantro, stems discarded and leaves chopped

2 Tbls. Valentina hot pepper sauce

1 Tbl. Tapatio sauce

2 avocados, peeled, pitted, and chopped

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. 

Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.

Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. 

Gently fold in avocados. 

Cover and chill thoroughly, at least 1 hour.

Serve with saltine crackers.