Enjoy this recipe from Spring & Summer Recipes for Sharing.
Submitted by: Paige Woodard from Loveland, CO
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.