20 ounces V8 juice (tomato juice or bloody Mary mix if you prefer)
2 tablespoons vinegar, red wine
1 tablespoon olive oil
1 teaspoon fresh chopped cilantro
1 teaspoon fresh chopped parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon lime juice
1 cup tomatoes, fresh chopped 1/4 inch
1/2 cup cucumber, seeded, diced 1/4 inch
1/4 cup celery, finely chopped
1/4 cup green onions, chopped 1/4 inch
1/4 cup bell pepper
salt to taste
black pepper to taste
1 cup cooked peeled and deveined shrimp 100-200 count
Servings: 4-6
Hold shrimp chilled until ready to serve Combine all ingredients (except shrimp) until thoroughly mixed Chill the vegetable mixture for at least 2 hours prior to serving Portion into bowls or cups and top with 2 tablespoons of shrimp and a lime wedge