Bring water to a boil. Peel and devein shrimps. Porch shrimps in water until flesh turns pink. Remove shrimps and place in a ice water bath to stop from further cooking.

Chop up all vegetables and juice the lemons and limes. Place all chopped vegetables in a bowl add in citrus juice and salt to taste.

Chop shrimps into small pieces. Mix chopped shrimps with the vegetables and citrus juice. Refrigerate for about 30 minutes or longer.

When ready to service, pour in the Clamato juice and diced avocado. Serve with plantains, tostadas, alone or with a salad for a lower carb option.