Yield:
6 – 8 Servings
Prep Time:
30 Minutes (Chill Time)
Cook Time:
0 Minutes
Category
Lunch + Dinner
Calories:
151
Carbs:
25.7
Fat:
3.7
Fiber:
6.9
Protein:
5.1
WW Points:
2
ingredients
1½ pounds frozen large, cooked cocktail shrimp (peeled, deveined, tail on)
You'll want these defrosted, tail removed and chopped in halves or thirds.
1 cucumber, peeled and diced
1 small red onion, diced
2 medium avocados, diced
4 roma tomatos, diced
1 bunch cilantro, chopped
5 – 6 cloves garlic, finely diced
2 lemons, juiced
1 32 ounce container of Camaronazo (shrimp and tomato juice)
Or you can use Clamato Tomato Cocktail Mix. I would recommend the spicy one.
directions
Step 1:
Once you have your shrimp and veggies prepared and chopped, throw everything in a large bowl and add all the Camaronazo juice and lemon juice.
Step 2:
Mix together until well incorporated and chill for 30 minutes.
Step 3:
Serve and enjoy!
Jenn's Note:
Serve with tostadas or Ritz Crackers and don't forget the Tapatio Hot Sauce!