Elle's Mexican Shrimp Cocktail

This is such a refreshing appetizer or light lunch. So many delicious flavors and textures that stand-out with every bite. Definitely a great summer time dish and easy to serve with guests.

Elle's Mexican Shrimp Cocktail

Ingredients

2 Pounds Cooked Frozen Shrimp peeled *save some whole with tails on for garnish2 Pounds Poached Shrimp peeled and diced *save some whole with tails on for garnish
1 Large Cucumber, peeled and diced1 Large Cucumber finely diced
¼ Cup Red Onion diced¼ Cup Red Onion finely diced
½ to 1 Bunch Cilantro½ Bunch Cilantro
2 Limes zested and squeezed2 Limes zested and squeezed
1 Small Avocado diced1 Small Avocado diced
1 12 oz. Jar Cocktail Sauce (I usually use 6 oz - or make my own from ketchup and horseradish or at least add horseradish to a bottled cocktail sauce)1 12 oz. Jar Cocktail Sauce (I usually use 6 oz - or make my own from ketchup and horseradish or at least add horseradish to a bottled cocktail sauce)
Dash of SaltDash of Salt
Hot sauce or jalapeno (depending on heat desired and how much horseradish you have used)Hot sauce or jalapeno (depending on heat desired and how much horseradish you have used)

Steps

Combine all the ingredients. Stir in cocktail sauce and add as needed to get desired consistencyCombine all the ingredients with the cocktail sauce.
Season with a pinch of salt.Season with a pinch of salt.
Add the hot sauce and/or the jalapeno pepper.Add the hot sauce and/or the jalapeno pepper.
Refrigerate for an hour so the flavors can develop and marry together.Refrigerate for an hour so the flavors can develop and marry together.

Notes

Mark likes LOTS of shrimp, a full cucumber and not as much avocado whereas I LOVE avocado. Adjust to your tastes.