Cool Mexican Shrimp Cocktail

Ingredients

• 1 (14.5 ounce) can diced tomatoes
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
• 1 jalapeno pepper, seeded and chopped
• 1 pound cooked small shrimp, peeled and deveined
• 1/2 cup chopped fresh tomatoes
• 1/2 red onion, chopped
• 1/2 teaspoon prepared horseradish
• 1/2 teaspoon salt
• 2 avocados - peeled, pitted, and chopped
• 2 cloves garlic, minced
• 2 cucumbers, seeded and cut into bite-size pieces
• 2 dashes hot pepper sauce (such as Tabasco®)

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• Prep Time
• 0 hours 25 minutes
• Yield
• 8 servings