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Mexican Shrimp Cocktail

Makes about 14 (1/2-cup) servings

Ingredients

1 (5.5 oz.) can V-8 juice (spicy if desired)
2 cups tomato cocktail
1 avocado, peeled, pit removed, finely chopped
1 cucumber, seeded, finely chopped
1/2 medium red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 jalapeño, seeded, finely chopped
3/4 pound small cooked shrimp, peeled, de-veined, de-tailed
Juice of 1 lime
2 teaspoons Tabasco sauce

Ingredients

Garnish:
14 large cooked shrimp, peeled de-veined
Lime slices
Cilantro leaves

Preparation Method

Mix all ingredients in a large non-metal bowl.
Cover and refrigerate in a Sub-Zero refrigerator for a few hours, or overnight.
Garnish each serving with one large shrimp, one lime slice and cilantro leaves.