MEXICAN SHRIMP COCKTAIL

and deveined (raw or pre-cooked)

• Kosher salt, for boiling

• 1 cup red onion, finely chopped

• 1 cup cucumber, peeled and diced

• ½ cup celery, finely chopped

• 1 cup tomato juice (like Clamato or V8 for bold flavor)

• ½ cup ketchup

• ¼ cup fresh lime juice (about 2–3 limes)

• 1–2 tablespoons hot sauce (Valentina or Cholula are classics)

• 1–2 tablespoons chopped fresh cilantro

• 1 jalapeño, seeded and finely diced (optional, for heat)

• 1 avocado, diced (for garnish)

• Lime wedges, for serving

• Saltine crackers or tortilla chips, to serve

INSTRUCTIONS:

1. If