Tex-Mex Shrimp Cocktail Salsa (Michael Belisle)

1 lb. ocean shrimp
1 small bunch cilantro
2 tomatoes, chopped
1 small onion, chopped
2 serrano peppers
1 small (11.5 oz.) can V-8 juice
lemon
2 avocados, chopped

Boil, devein and chill shrimp ahead of time. Chop fresh onions, cilantro, serrano peppers and tomatoes to create a relish type condiment. Mix with coarsely chopped shrimp in a bowl and pour V-8 juice on top. Mix gently. Garnish with a lemon wedge and chopped avocados. Serve with crackers or fried tortilla chips.