Mexican Seafood Cocktail. Add diced cucumber, celery, and fresh jalepeno pepper. Substitute cocktail sauce for ketchup. Use V8. Toss the raw shrimp with cumin, corriander, chile de arbol, and a squeeze of lime juice and sauteed them in olive oil before chopping.
Mexican Shrimp Cocktail: 1-2 lb shelled and cooked shrimp (50-60 count), 2 large chopped tomatoes, 1/2 small white onion (chopped) or 2 green onions (chopped), 1/2 cup cilantro slightly chopped, 1/2 jalapeno (diced with seeds), 1 avocado (chopped), tomato juice (V8), lime juice, salt and pepper. Mix all in glass bowl and chill