Monte's Mexican Shrimp Cocktail

Last month when I was home for another super-quick-trip to Cali, our friend Monte brought over Mexican Shrimp Cocktail as an appetizer before dinner. I had never had it before and upon tasting it, I easily devoured 3-4 bowls worth. Though you could eat it like a soup, I opted to just use a big 'ol fork to spearhead the shrimp and drag it through the fresh goodies in the broth like avocado, red onion, and cilantro for the perfect bite. I immediately asked Monte for the recipe and last night, I finally made it! It is super easy but requires a bit of time due to the "chill factor" of 1-2 hours. Enjoy!

What You'll Need:

• 2 lbs cooked shrimp, peeled and devined
• 1 tablespoon crushed garlic
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 1/2 cups tomato and clam juice cocktail "Clamato"
• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 1 teaspoon hot pepper sauce
• prepared horseradish to taste (I recommend using 1 tablespoon)
• salt to taste
• 1 ripe avocado, peeled, pitted and chopped

Mix all ingredients together.  Cover and refrigerate for 1 -2 hours

Fresh is best!

ENJOY!