This is a favorite from our local Mexican restaurant. The owner was kind enough to give us the recipe. We modified it slightly to make it more bariatric friendly. We have two versions here – the full recipe and a single-serve version!

Full Recipe:
1 pound shrimp – any size
1 quart of tomato juice with clam juice already infused
1 8 oz. package of pico de gallo
1 avocado chopped in large chunks
1 lemon or lime juiced

Single Serve Recipe:
6-8 Shrimp
1 C tomato juice with clam juice already infused
2 T packaged pico de gallo
1 T chopped avocado
1 T lemon or lime juice

Bring 2-3 quarts of water to a boil then add crab/seafood boil seasoning to the pan. Drop in the boiling water for 2-3 minutes tops. When the shrimp start to turn pink drain them immediately.

Put the drained shrimp in a large measuring cup, pour the tomato drink over the shrimp, mix in 2-3 tablespoons (heaping) pico de guio, the chopped avocado, and lemon/lime juice to taste.

Let stand in the refrigerator until shrimp are completely cooled. If you use purchased pre cooked shrimp make sure they are thawed before serving the cocktail.