Ingredients
- 4 roma (plum) tomatoes, diced
- 1 cup sweet onion (such as Vidalia), diced
- 1/2 cup ketchup
- 1/2 cup tomato and clam juice cocktail
- 1/2 cup prepared salsa
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons prepared salsa verde
- 2 teaspoons lime juice
- 2 teaspoons hot pepper sauce (such as Tapatio)
- 1 clove garlic, minced
- 1 pound frozen cooked shrimp – thawed, peeled, and deveined
- 2 ripe avocados – peeled, pitted, and cubed
Directions
Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
