Ingredients
2 lbs. of cooked, chopped shrimp
3 avocados, chopped
1 medium onion, chopped
4 tomatoes, seeded and finely chopped
2 fresh jalepenos, seeded and chopped
1 cup chopped cilantro
4 cloves of pressed garlic
5 lemons
1 cup of Clamato juice
1 tbl. catsup
2 tbl. olive oil
1/4 cup of white wine vinegar
pinch of sugar
salt and pepper to taste
2
Preparation
Chop first four ingredients into small bite-sized pieces. Place in gallon bag. Squeeze juice from lemons over to keep avocado from turning brown. Add jalepenos, cilantro, and garlic. In a small bowl, whisk Clamato juice, catsup, olive oil, vinegar, and sugar. Pour into bag. Shake and let rest in the refrigerator for 2-4 hours. Place in bowl and add salt and pepper to taste. SErve with tortilla chips (I prefer Tostito’s Scoops.)
