Because there’s always room for one more recipe and I’ve got shrimp to cook, how about this one from “Live, Eat, Cook Healthy” by Rachel Khanna?
Ingredients:
4 cups tomato juice 1/4 cup tomato paste 4-5 green onions, white parts only, thinly sliced 1/2 red onion, cut into 1/4-in. dice 1 cucumber, seeded and cut into 1/4-in. dice 1 medium avocado, peeled and cut into 1/4-in. dice 1 lb. small or medium shrimp, peeled, deveined and cooked 4 Tbsp. chopped fresh cilantro Tortilla chips, for serving.
Preparation:
Whisk together tomato juice and tomato paste. Stir in green onions, red onion (use a white onion, it’s ok), cucumber and avocado. Add shrimp and cilantro, mix well and refrigerate up to 4 hours. Be fancy and serve this in martini glasses and accompany it with tortilla chips.