Servings: 12 servings (3 quarts).
6 cups spicy hot V8 juice 2 cups cold water 1/2 cup lime juice 1/2 cup minced fresh cilantro 1/2 teaspoon salt 1/4 to 1/2 teaspoon hot pepper sauce 1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed 1 medium cucumber, seeded and diced 2 medium tomatoes, seeded and chopped 2 medium ripe avocados, peeled and chopped
