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Mexican Shrimp Cocktail

An easy recipe packed with flavor. Spicy from the jalapeno, tart from the lime, and creamy from the avocado. It's an explosion in your mouth!
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Ingredients
  

  • 1/4 cup chopped white onion
  • 1 large lime zested & juiced (about 1/4 cup of juice)
  • 12 large boiled & chilled shrimp peeled, deveined, and tails removed
  • 1/2 cup of chopped tomatoes
  • 1/2 to 1 jalapeno minced (the more the spicier)
  • 1 garlic clove mined or finely shredded
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 cup clamato juice tomato juice, or tomato sauce (or a combination)
  • 1/3 cup ketchup
  • 4 tablespoons cilantro chopped
  • 1/2 tablespoon hot pepper sauce
  • 1 avocado pitted, flesh removed and chopped
  • Lime wedges for garnish optional

Instructions
 

  • Mix onion, lime zest and juice in a small bowl and let sit while you prepare other items.
  • Mix shrimp, tomatoes, jalapeno, garlic, salt, and pepper in another bowl.
  • Whisk Clamato or tomato juice/sauce, ketchup, cilantro and hot pepper sauce in a bowl, add lime and onion mixture and combine well, then pour onto shrimp mixture and stir until everything is combined.
  • Gently fold in the chopped avocado, cover and chill in the refrigerator for at least 1 hour. Two or more hours is better. Give the sauce a taste before chillin to make sure it has enough of everything for your taste.
  • Eat within 24 hours, serve in a pretty glass with a side of tortilla chips or saltine crackers.