This Mexican Shrimp Cocktail Packs a Flavorful Punch | Hip2Save

Ingredients

• 1 pound frozen cooked shrimp, defrosted, tails off
• 14.5 oz. diced fire-roasted tomatoes, undrained
• 1/2 a bunch fresh cilantro, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1/2 a red onion, chopped
• juice from 2 limes
• 1 cup clam tomato juice (such as Clamato)
• 2 teaspoons hot sauce (or more to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 avocados, chopped