Mexican Shrimp Cocktail

When I was little, my Mom would (of course) take me along with her when she went to the grocery store. I loved going, and remember especially loving riding underneath the cart. My Mom would always allow this at first, but sooner or later I'd get in trouble for sticking my feet out. It was so much fun letting my shoes glide against and along the floor, and (as much as I knew it was forbade by Mom) most times I couldn't help myself. In fact, knowing "I shouldn't" made it all that much more enticing to do. Remember those days, Mom? (not much has changed has it)

However, on special occasions (and Mom was so good & still is at making the little things special) we'd get a ring of shrimp cocktail to share just between the two of us.

With Mother's Day so close, I wanted to dedicate a recipe to my Mom. Shrimp Cocktail seemed so fitting since I hold fond memories of it, and plus I know she loves it. But since I usually buy jarred shrimp cocktail sauce and boiling shrimp is really not a recipe, I wanted to get creative. I know my Mom likes this dish as she tends to always order it when we're out to eat at a Mexican or Tex-Mex restaurant. I thought it perfect to be the recipe I'd make with my Mom in mind.

Happy Mother's Day to all the Moms! (but especially to mine)

Ingredients:
2C Clamato Juice
2C V-8
1/2lb Medium (41/50) Shrimp

1 Avocado
1C Chopped Cucumber
1/2C Diced Onion
1Tbl Chopped Jalapeno
1Tbl Chopped Cilantro

1/2C Ketchup
2Tbl fresh Lime Juice
1/2teas Worcestershire
1/2teas Tabasco
1teas Salt
1/2teas Pepper

Directions:
Cook, rinse, and cool shrimp. Dice avocado and coat in lime juice. Chop and add cucumber, onion, jalapeno and cilantro. Add the rest of the ingredients. Refrigerate or serve immediately.

To cook shrimp: Bring a pot of water to boil. Add frozen shrimp and stir. Cook for 3min. Drain and rinse to cool.

You can tell shrimp are done when they're pink and opaque.

Halve and dice avocado. 

Add juice of a whole lime and stir to coat.

Cut shrimp in half and add.

Measure out and add V8 & Clamato Juice.

Measure out and add ketchup.

Dice and add onion.

Dice and add cucumber.

Slice jalapeno in half. Remove the seeds and ribs. Mince and add.

Chop cilantro and add.

Measure out and add Worcestershire, Tabasco, and salt & pepper. Mix everything to combine.

Dig in.

Cook's Notes:
Nothing in this recipe has to be exact. If you want to use all V-8 Juice, be my guest. If you don't add the cucumber, that's okay. If you know you like things spicy & choose to leave in all the jalapeno's seed/ribs, that's all you. If you don't want to cut the shrimp, don't - it's not necessary anyway. Point being: You can't really mess this recipe up. Everything is to your own personal taste/likes/dislikes. Just taste as you go, and if you can't figure out if it tastes good or not, that's your problem.