- Mix all ingredients in large non-reactive container. Let sit for 4-6 hours or overnight in refrigerator.
- Remove the shrimp from the vegetable mixture and arrange on the rim of a martini glass or glass of choice. Serve the salsa in the glass for dipping.
- Serve with limes and Tabasco® if desired.
- *Note: If you like a thicker dipping sauce, reduce the amount of tomato juice used.
|Prep Time: 15 minutes|
Container: large mixing bowl
|-||1 large can V-8 or clamato juice (spicy if desired)|
|-||2 avocados - chopped|
|-||2 cucumber - seeded|
|-||1 red onion - chopped|
|-||1/2 bunch fresh cilantro, chopped|
|-||4 basil leaves, chiffonad|
|-||1 jalapeño - seeded, chopped|
|-||1 pound shrimp - large, peeled, cooked|
|-||2 limes - quartered|
|-|| salt and pepper to taste|
|-|| Tabasco® to taste|