Mexican Shrimp "Cocktail"

I am so looking forward to spring and summer that I thought I would share one of my yummy and healthy Mexican dishes. This dish is served quite often in Mexico and the Southwest, and of course I’ve adapted this to make it my own.

I like to serve this in individual martini glasses. Also, instead of eating with a spoon, I prefer to use tortilla chips (I like Tostitos Scoops) to scoop out the cocktail. I then usually add a few drops of Tapatio hot sauce to the chip for a spicy kick.

2 pounds small or medium cooked shrimp, peeled and deveined
1 large can of stewed tomatoes
water, as needed
2 Roma Tomatoes, chopped
1/2 large white or yellow onion, chopped
1 bunch green onions, chopped
1 cucumber, chopped
salt, pepper and garlic to taste
lime juice to taste

Place tomatoes, onions, and cucumber in a large bowl. Cut shrimp into bite-sized pieces and mix into tomato, onion and cucumber mixture. Open can of stewed tomatoes, and using the lid, drain only the sauce (not the stewed tomatoes) into the mixture. Add about 1/4 cup of water until mixture is just covered with sauce. Season with salt, pepper and garlic to taste. Stir in about a tablespoon of lime juice to taste. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.