This recipe comes to me from Mexican friends who learned to make this dish while still living in Mexico...I've served it many times and it's always a hit!

REAL MEXICAN SHRIMP COCKTAIL

2 cups cooked, cleaned, deveined medium shrimp
COCKTAIL SAUCE:
1 (16-oz.) bottle Clamato
4 large avocados, diced
2 large cucumbers, seeded and chopped
1/2 cup chopped cilantro
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/2 cup freshly squeezed lime juice
1 to 2 tbsp. Tabasco sauce, to taste
salt and pepper to taste

Combine cocktail sauce ingredients in a large mixing bowl: chill before serving.

Serve in large margarita glasses, with the shrimp and saltine crackers. The sauce (without the shrimp) will keep in refrigerator for up to 5 days.