- 1 pound cooked, peeled, and deveined shrimp
- 1 pound roma (plum) tomatoes, chopped
- 1/2 red onion, chopped
- 1 cucumber, chopped
- 1 bunch cilantro, chopped
- 3/4 cup bottled Bloody Mary mix
- 2 limes
- hot pepper sauce to taste
- salt and black pepper to taste
- Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.