Not Gazpacho

• 46-ounce can or bottle of Clamato
• hot sauce (Texas Pete or similar), to taste
• 2 lemons, chopped, w/peel
• 12-14 large shrimp, cooked, peeled
• 1 red onion, chopped
• jalapeños, chopped, to taste
• 1 avacado, peeled & chopped
• cilantro, chopped, to taste
• 2-4 stalks celery, chopped

Directions

Shrimp should be cooked or marinated in lime juice as per preparing ceviche (remove from lime juice and rinse off before adding to Not Gazpacho). Combine all, refrigerate overnight.

Notes

The basic recipe can be doubled or tripled for a crowd.