INGREDIENTS

• 2-2/3 cups tomato and clam juice cocktail
• 1 pound cooked shrimp, peeled and cleaned
• 1-1/3 avocados, peeled and chopped
• 2/3 cucumbers, cubed
• 1 large tomato, diced
• 1/3 red onion, diced
• 1/3 bunch cilantro, chopped
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 celery stick (optional) for decoration

DIRECTIONS

1.  In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.

2.  Refrigerate until ready to serve.