Campechana

• 2 tablespoons olive oil
• 1 large yellow onion, coarsely chopped (about 2 cups)
• 1 green bell pepper, cored, seeded, and coarsely chopped
• 1 red bell pepper, cored, seeded, and coarsely chopped
• 6 medium cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon kosher salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 1/2 pounds extra-large (16/20 count) shrimp, peeled and deveined
• 1 (28-ounce) can Rotel tomatoes (see Tip, page 138), or Muir Glen fire-roasted tomatoes with green chiles
• 1 (12-ounce) bottle V8 juice
• 2/3 cup tomato ketchup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons freshly squeezed lime juice (about 1 medium lime)
• 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
• 2 tablespoons prepared horseradish
• 1 pound lump crabmeat
• 4 ripe avocados
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh Italian parsley
• Lime wedges, for accompaniment
• Tortilla chips, for accompaniment

1. Heat the olive oil in a large pot set over medium heat and saute the onion, bell peppers, and garlic.
2. While the vegetables cook, combine the salt and cayenne in a small bowl and rub on the shrimp; cut each shrimp into 3 bite-size pieces.
3. Add the shrimp to the pot and saute on mediumhigh for about 2 minutes.
4. Add the tomatoes with their juice, V8 juice, ketchup, and Worcestershire sauce, and bring the mixture to a simmer, about 5 minutes.
5. Remove the mixture from the heat and stir in lime and lemon juices, horseradish, and crab.
6. Refrigerate until cold, preferably overnight, so the flavors meld.
7. Just before serving, peel and pit the avocados and cut them into bite-size chunks.
8. Gently stir them in along with the cilantro and parsley.
9. Serve with plenty of lime wedges and chips.

olive oil, yellow onion, green bell pepper, red bell pepper, garlic, kosher salt, cayenne pepper, shrimp, tomatoes, tomato ketchup, worcestershire sauce, freshly squeezed lime juice, freshly squeezed lemon juice, horseradish, lump crabmeat, avocados, fresh cilantro, fresh italian parsley, lime wedges, tortilla chips

Taken from www.epicurious.com/recipes/food/views/campechana-382603 (may not work)