Mexican Shrimp Cocktail

36

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)

Mix together all of the ingredients and serve with tortilla chips. This keeps well in the refrigerator for 3-4 days.