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20 minutes
20 minutes
- 64 fluid ounces tomato and clam juice cocktail
- 3 pounds cooked shrimp, peeled and deveined
- 4 avocados, peeled and chopped
- 2 cucumbers, cubed
- 3 large tomatoes, diced
- 1 red onion, diced
- 1 bunch cilantro, chopped
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- In a large bowl, mix together tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, onion, cilantro, lemon juice, salt, and pepper.
- Cover the bowl with plastic wrap and chill in the refrigerator until serving.
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