Mexican Shrimp Cocktail

• 3 pounds Medium Cooked Shrimp, Chilled
• 4 whole Cucumbers, Chopped Into Small Cubes And Chilled
• 2 whole Roma Tomatoes, Chopped
• 1/2 whole Yellow Onion, Minced
• 64 ounces, fluid Clamato Tomato Cocktail, Chilled
• 4 whole Limes, Juiced, Plus Lime Halves For Individuals
• 6 whole Ripe Hass Avocados, Cubed
• Cilantro, To Serve (optional)
• Hot Sauce, To Serve (optional)
• Plenty Of Saltines, To Serve

1. This recipe is a cinch to prepare and requires very little cooking.
2. Boil a large pot of salted water, add your shelled, deveined shrimp and cook until just pink, no more than 5 minutes or so. Overcooking the shrimp could make them rubbery, NOT a good thing! After draining, run cool water over the shrimp to stop the cooking process. Place the shrimp in the refrigerator to chill. The colder all of your ingredients are, the sooner you will be able to devour this shrimpy goodness!
3. Chop your cucumbers and tomatoes into about the same size, a small dice. Mince the yellow onion; you don't want a big bite of raw onion to take away from the fresh cocktail.
4. In a large bowl combine the chilled Clamato juice, the lime juice, the cucumbers, tomatoes, onion and shrimp. Gently stir to combine.
5. Serve in clear glasses or if you're feeding a crowd as I do, feel free to serve this in BOWLS! Add chopped avocado, cilantro, lime wedges and hot sauce to individual servings, along with plenty of Saltines crackers.
6. Enjoy!

shrimp, cucumbers, tomatoes, yellow onion, tomato cocktail, whole limes, avocados, cilantro, hot sauce, saltines

Taken from tastykitchen.com/recipes/salads/mexican-shrimp-cocktail/ (may not work)