“My father and hubby are always requesting these, but they usually only get them on holidays. Last night I caved and halved the recipe just for our dinner. It may have been a mistake because now they’re going to want them all the time haha!”
Start by boiling 2 lbs of jumbo shrimp until they curl into a loose “C” shape, then drain and cool them in ice water. Cut the shrimp into bite-sized chunks and combine in a large bowl with 2 thinly sliced celery stalks, 1 chopped jalapeño (seeded), 1 chopped cucumber, 2 chopped avocados, a handful of chopped cilantro, and 1/2 a finely chopped onion. For the sauce, mix the juice and zest of 2 limes and 1 orange, 11.5 oz tomato juice, 1/2 cup tomato sauce, 2 grated garlic cloves, hot sauce, salt, and pepper to taste. Pour the sauce over the shrimp and veggies, stirring to combine. Chill in the refrigerator for at least 1 hour, then serve cold. Enjoy this refreshing and flavorful dish!
