Cook, peel and devein shrimp; drain, cover and refrigerate for 5 minutes (See recipe notes)
Chill serving glasses
Chop cilantro, onion, tomato and jalapeno (optional)
Pour tomato juice, sugar, water, Clamato and lime juice into large bowl; add chopped tomatoes, onion and avocado
Season tomato mixture to your liking: add salt, pepper, Tabasco or pepper sauce now
Refrigerate for 15 minutes
Divide shrimp evenly into serving glasses; pour tomato mixture into each glass; spoon and pour tomato mixture over shrimp
Garnish with a squeeze of lime and more cilantro if you like; serve chilled
Notes
Tomato Juice Mixture
Tomato juice can be straight tomato juice, or a combination of juices, like vegetable juice and Clamato, or a spicy Bloody Mary mixer. Mix your tomato juice to your preference--you can always add:
salt, pepper, Tabasco, or another type of pepper sauce
The amount of tomato juice per serving is a personal preference. I prefer more shrimp and goodies than juice, so this recipe allows for about 1/2 cup tomato juice per serving
Shrimp
Fresh is best, but frozen is second best.
If you use raw frozen, you'll need to cook them first
If you use cooked frozen, rinse in colander refrigerate them
How to cook fresh or frozen shrimp
Bring a large pot of water to boil
Add in 2 tablespoons of Creole seasoning (optional)
Add shrimp to water; cook 5-8 minutes until they are pink/orange
Refrigerate until cool
Peel shells and tails; place in tomato mixture; resume recipe