- 1 LB Shrimp
- 2 Lakeside Roma Tomatoes
- 1 Lakeside Long English Cucumber
- 1 Cup Vegetable Broth
- 2 Celery Stalks
- 1 Purple Onion
- 1 Jalapeno
- 1 Avocado
- 3 Limes
- 1 Orange
- Hot Sauce of Choice
- 1/4 Cup Ketchup
- 1/4 Cup Cilantro
- Salt and Pepper
Roughly chop celery and purple onion.
Put a non-stick pan on medium heat. Once hot, add shrimp, celery, and 1/4 of the onion. Season with salt and pepper. Heat until shrimp is pink and cooked.
Add vegetable broth and cook another 1-2 minutes. Put in a bowl and set aside. Remove shrimp from mix.
Dice tomatoes, jalapeno, and cucumbers. Cut avocado into slices. Set aside.
Juice 1 lime and 1 orange into broth mixture. Add ketchup, hot sauce, salt and pepper.
Top the mixture with avocado, tomatoes, jalapeno, and cucumbers. Rim the bowl with shrimp and lime wedges.