Ingredients
6 cups spicy hot V8 juice2 cups cold water1/2 cup lime juice1/2 cup minced fresh cilantro1/2 teaspoon salt1/4 to 1/2 teaspoon hot pepper sauce1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed1 medium cucumber, seeded and diced2 medium tomatoes, seeded and chopped2 medium ripe avocados, peeled and chopped
Preparation
In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.
