 | | Directions |
- Mix all ingredients in large non-reactive container. Let sit for 4-6 hours or overnight in refrigerator.
- Remove the shrimp from the vegetable mixture and arrange on the rim of a martini glass or glass of choice. Serve the salsa in the glass for dipping.
- Serve with limes and Tabasco® if desired.
- *Note: If you like a thicker dipping sauce, reduce the amount of tomato juice used.
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Prep Time: 15 minutes
Container: large mixing bowl
Servings: 6
|  | | Ingredients | | - | | 1 large can V-8 or clamato juice (spicy if desired) |
| - | | 2 avocados - chopped |
| - | | 2 cucumber - seeded |
| - | | 1 red onion - chopped |
| - | | 1/2 bunch fresh cilantro, chopped |
| - | | 4 basil leaves, chiffonad |
| - | | 1 jalapeño - seeded, chopped |
| - | | 1 pound shrimp - large, peeled, cooked |
| - | | 2 limes - quartered |
| - | | salt and pepper to taste |
| - | | Tabasco® to taste |
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