Mexican Shrimp Cocktail

- 12 oz. bag of shrimp

- 1/3 cup ketchup

- 24 oz. Clamato

- 1 T. hot sauce

- 1 t. Worcestershire sauce

- 1/2 cucumber, chopped

- 1/2 red onion, chopped

- 1 jalapeño, diced

- 2 roma tomatos, chopped

- 1/2 bunch of cilantro, chopped

- 2 limes, juiced

- salt and pepper

- avocado, sliced

- radish, sliced

Mix the sauce. Add the vegetables (except avocado and radish) and shrimp. Let sit for at least 1 hour. Top with the avocado and radish. Serve with tortilla chips or saltine crackers and extra hot sauce.