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.