Tony Teja's Mexican Shrimp Cocktail



1 pound large gulf shrimp 

2 Avocados diced

1/2 bunch cilantro, chopped

Juice of 2 limes

1 medium red onion, diced

4 dashes Samuel's hot sauce

1 cup Tony Tejas Salsa (I like to use the caliente)

1 48oz can of V8

2 tbsp minced garlic


In a large bowl combine all ingredients and place in fridge until cold. Spoon out into mason jars and serve. 

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