Dice 8 tomatoes into small pieces.

Dice 1 red onion into small pieces.

Chop the cilantro and mint (spearmint). Squeeze the juice from 6 limes.

Bring a pot of water to a boil. Add 1 pound of jumbo shrimp, the juice of 1 lime, 2 small pieces of celery, salt, and pepper to taste. Cook the shrimp until just pink, then drain and let cool.

Once the shrimp are cool, mix everything together: tomatoes, onion, cilantro, mint, shrimp, a little ketchup, a splash of soy sauce, salt and pepper to taste, Clamato juice, and the juice from the limes. Serve with saltine crackers or tostadas.