Shrimp Cocktail, Mexican Style!

This dish is fresh, crunchy, healthy, and a super cool treat on a hot summer day.  So, why did I make it in the middle of Winter?  What can I say, I have a thing for shrimp...

Let's do this!

You Will Need:

• 2lbs Jumbo Shrimp (Cleaned, boiled, tails removed, chilled in the fridge)
  
• 3 Celery Stalks, (halved lengthwise and chopped fine)
• 2 Jalapenos, (finely chopped)
• 1 large Cucumber, (finely chopped)
• 2 Avocados, (peeled, pitted, chopped)
• 2 Bundles of Fresh Cilantro, (finely chopped)
• 1 Small Purple Onion, (finely chopped)
• 2 Limes, (juice)
• 1 Orange, (juice)
• 2 Cups Spicy Tomato Juice (or Spicy V8)
  
• 1 Cup Tomato Sauce
• 1 Tbsp Horseradish
  
• 2 Garlic Cloves, (finely chopped)
• Cayenne Pepper Hot Sauce, (to taste)
• Salt/Pepper, (to taste)

This dish is super easy:

Mix all of the fruit and veggies together in a bowl.  Sprinkle in some salt and pepper to taste and stir it again.  

In a rather large bowl, mix the tomato juice and sauce together, stir it all around until it's uniform.  Taste it, and add as much hot sauce as you like.  Add the horseradish and give it a final stir.

Dump in the veggies and stir to combine.  

Add the shrimp last and be creative.  If you're taking this dish to a pot-luck, you might want to lay the shrimp out on top of the cocktail in a creative way with some lime wedges.  If you're like me, you'll just stir it all together and park it in the fridge!  It makes a lot!

To serve it, you can either scoop a portion into a glass (above) or just ladle some into a bowl and eat it like a nice refreshing cold Ceviche! You can't go wrong, it's a nice low-calorie lunch of deliciousness!