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®)