🍤 Instructions

1. Cook the Shrimp

• Boil salted water.
• Add shrimp, cook 2–3 minutes, until pink.
• Drain, rinse cold, chop bite-sized.
• Toss with lime juice, set aside.

2. Mix the Sauce

In a large bowl:

• Tomato juice
• Ketchup
• Hot sauce
• Lime juice
• Worcestershire
• Salt & pepper

Taste and adjust sweetness/acidity/spice.

3. Add Veggies

Stir in:

• Onion
• Tomato
• Cucumber
• Jalapeño
• Cilantro

4. Add Shrimp + Avocado

• Gently fold in shrimp.
• Add avocado last to avoid mashing.

5. Chill (optional)

• Refrigerate 20–30 minutes for better flavor.

---

🌶️ Optional Add-ins

• Clam juice or V8 instead of tomato juice
• Tajín sprinkled on top
• Extra hot sauce for serving

---

🍽️ How to Serve

• Serve in big glasses or bowls
• With saltine crackers, tortilla chips, tostadas
• Extra lime wedges

---

😍 Tips for Best Flavor

• Use just-cooked shrimp, not frozen mushy shrimp
• Don’t skip lime & cilantro — key flavor
• Chill before serving for best taste

---

🧂 Quick Variation: “Lazy” Method

Buy:

• Cooked shrimp
• Pico de gallo

Mix with:

• Clamato
• Ketchup
• Lime
• Hot sauce
• Avocado

DONE!

---

If you want, I can give you a spicy version, a low-calorie version, or a viral TikTok-style version with chamoy & Tajín.