Yields
36
Ingredients
1½ cup diced tomatoes
1½ cup diced onions
2 diced avocados
3 tablespoon cilantro or more
9 tablespoon lime juice
1 cup tomato juice
4 cups cocktail sauce
3 teaspoon hot sauce or more
1 lb boiled, peeled, deveined, & sliced Texas Gulf shrimp
½ cup salsa (homemade or Julio’s type)
Nutritional information
No nutrition information available
Instructions
Mix together all of the ingredients and serve with tortilla chips. This keeps well in the refrigerator for 3-4 days.