Mexican shrimp soup (Caldo de Camaron)

• 32 oz of vegetable broth
• 32 oz of water
• 12 oz Fresh Shrimp
• 1 zucchini
• 3 Roma tomatoes
• 4 carrots
• 1 cup onion
• 1/2 cup chopped cilantro
• 2 tbsp of Knor Caldo de Tomate
• 1 avocado
• 1 tbsp of Tabasco sauce
• 1 one lime juice

1. boil 32 ounces of vegetable broth and 32 ounces of water
2. Deveined and peel shrimp
3. add shrimp shells to soup and boil
4. add sliced zucchini
5. add sliced tomatoes
6. add sick chopped carrots
7. add thickly chopped onions
8. add 1/2 cup chopped cilantro
9. let boil for about 10 minutes
10. add 2 tablespoons of Caldo de tomate
11. when vegetables are cooked add shrimp and serve once shrimp are fully cooked
12. add fresh cracked pepper and 1 tablespoon of Tabasco sauce
13. add one lime juice
14. serve with avocado cilantro and lime

vegetable broth, water, shrimp, zucchini, tomatoes, carrots, onion, cilantro, caldo, avocado, tabasco sauce, lime juice

Taken from cookpad.com/us/recipes/344827-mexican-shrimp-soup-caldo-de-camaron (may not work)