Original recipe makes 6 servings

2 pounds cooked shrimp, peeled and deveined

1/2 cup finely chopped red onion

1 habanero pepper, diced

1/4 cup fresh cilantro, chopped

1 jalapeno pepper, diced

1 tablespoon crushed garlic

1 1/2 cups tomato and clam juice cocktail

1/4 cup fresh lime juice

1/4 cup ketchup

1/4 cup prepared horseradish

1 teaspoon hot pepper sauce, or to taste

salt to taste

1 ripe avocado - peeled, pitted, and chopped