Seafood cocktail:

• 2 lb cooked shrimp, peeled, tail off; if frozen, follow thawing directions on the package (which usually entails rinsing in cold water until thawed)
• 1 lb crab meat (real or imitation), shredded into big, bite-sized chunks
• 1 1/2 cups of jicama, peeled & diced
• 1 cucumber, peeled, seeds removed, and diced
• 2 ripe but firm Haas avocados, diced
• 2 tomatoes, diced
• 4 garlic cloves, peeled and minced
• 3 limes, juiced
• 1 64 oz bottle of Clamato vegetable/clam juice cocktail
• 3 tablespoons hot sauce (more if you like it spicy); or try Eddie's hot sauce!
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt & fresh cracked black pepper, to taste

Garnish:

• 1 cucumber, sliced into thin slices
• 2 limes, cut into wedges
• 1 bunch of cilantro, stems removed, finely chopped

Optional:

• Ritz, saltines or oyster crackers
• Your favorite salsa

1. 1 hour prior to making, place a large stainless steel pot or bowl into the refrigerator.
2. Combine all of the seafood cocktail ingredients into the pre-chilled pot or bowl.
3. Add the salt & fresh cracked black pepper (to taste), and incorporate together, assisting the flavors to blend & develop.
4. Place in the fridge for an hour to chill & become flavor-packed.
5. When thoroughly chilled, place in a large pitcher; serve in also-chilled cocktail glasses, wine glasses, or bowls.
6. Garnish the dishes with the sliced cucumber, lime wedges and cilantro leaves. Put out the crackers & enjoy!