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Submitted by: Paige Woodard from Loveland, CO
Originally shared on the web 01/03/2024

1 lb. cooked salad shrimp or extra-small shrimp, peeled and tails cut off
1 lb. crabmeat or imitation crabmeat, flaked or chopped
2 avocados, peeled, pitted and diced
2 cucumbers, diced
2 roma tomatoes, diced
3 to 4 green onions, chopped
1 jalapeño pepper, finely diced
1/4 to 1/2 c. fresh cilantro, chopped
2 T. lime juice
64-oz. bottle plain or clam-flavored tomato juice, to taste

In a large bowl, mix together all ingredients except tomato juice; mix well. Add tomato juice to desired consistency. Cover and refrigerate for 2 hours to overnight to allow flavors to blend. Serve chilled in cups, garnished with small shrimp picks. Makes 10 to 12 servings.