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Cool Mexican Shrimp Cocktail

Diane Chandler Hall
  • 55 minutes
  • Serves 8

INGREDIENTS

1

bottle tomato-vegetable juice cocktail

1 lb

cooked small shrimp, peeled and deveined

2

cucumbers, seeded and cut into bite-size pieces

2

avocados - peeled, pitted, and chopped

1 14.5 ounce can

diced tomatoes

1/2 cup

chopped fresh tomatoes

1/2

red onion, chopped

1

jalapeno pepper, seeded and chopped

2 cloves

garlic, minced

1/2 tsp

prepared horseradish

1/2 tsp

salt

2 dashes

hot pepper sauce (such as Tabasco®)