Mexican Shrimp Cocktail

An easy recipe for a hot summer day perfect to add to a brunch, a lite lunch or no-cook dinner.  A chilled shrimp cocktail with some Killer Salsa heat!

1 lb chilled, cooked medium shrimp – peeled, deveined and if you prefer – tails removed.

1 cup Hot Killer Salsa

1 cup tomato juice cocktail – like Clamato

½ cup white onion, diced

½ cup tomato, diced

1 English cucumber, diced

1 jalapeno pepper, seeded and finely chopped

½ fresh cilantro, chopped

1 avocado, chopped

¼ cup fresh lemon juice

Your preferred hot sauce

Sliced lemons and cilantro for garnish

Add shrimp to a large mixing bowl.  Add remaining ingredients through lemon juice.  Stir to combine.  Season to taste with your favorite hot sauce, salt and pepper.  Refrigerate for at least one hour.  To serve, transfer to margarita glasses or small individual serving bowls.  Garnish with cilantro and lemon slices.  Serves 2 as a light entrée and 4 as an appetizer.