Step 1

Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to an ice bath to stop the cooking. Once chilled, chop into bite-sized pieces if desired.

Step 2

In a large bowl, mix the tomato juice, lime juice, hot sauce (if using), salt, and pepper. Taste and adjust the seasoning as needed.

Step 3

Stir in the cucumber, red onion, tomato, and jalapeño until evenly combined. Gently fold in the shrimp, ensuring it's well coated in the mixture.

Step 4

Add the avocado and cilantro, mixing carefully to keep the avocado intact. Cover and refrigerate for at least 30 minutes to enhance the flavors.

Step 5

Serve chilled in individual glasses or bowls, garnished with extra cilantro if desired. Enjoy with tortilla chips or crackers.