1/4 cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp – peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 -2 cups chilled tomato and clam juice cocktail (such as Clamato)
1 cup chilled ketchup
1 bunch fresh cilantro – stems discarded and leaves chopped
2 tablespoons hot sauce
2 avocados – peeled, pitted, and chopped
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.